Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine

Published 2018 View Full Article

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Title
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine
Authors
Keywords
Maillard reaction intermediate, Storage stability, Controlled formation of flavor
Journal
FOOD CHEMISTRY
Volume 271, Issue -, Pages 47-53
Publisher
Elsevier BV
Online
2018-07-26
DOI
10.1016/j.foodchem.2018.07.161

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