Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment
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Title
Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 22, Issue 1, Pages 84-99
Publisher
Informa UK Limited
Online
2019-02-14
DOI
10.1080/10942912.2019.1573830
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