Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylose Maillard reaction system

Published 2018 View Full Article

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Title
Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylose Maillard reaction system
Authors
Keywords
Rapeseed peptide, Heating treatment, -cysteine, Maillard reaction, Sensory attributes, Flavor compound
Journal
INDUSTRIAL CROPS AND PRODUCTS
Volume 128, Issue -, Pages 455-463
Publisher
Elsevier BV
Online
2018-11-26
DOI
10.1016/j.indcrop.2018.11.048

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