The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products

Published 2018 View Full Article

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Title
The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products
Authors
Keywords
Umami peptides, Peanut protein, Umami enhancement, Fractionation, Maillard reaction
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-11-27
DOI
10.1016/j.foodres.2018.11.055

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