Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems

Published 2018 View Full Article

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Title
Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems
Authors
Keywords
Peptides, Whey protein hydrolysates, Maillard reaction, Pyrazines, HS-SPME-GC/MS, GPLC
Journal
FOOD CHEMISTRY
Volume 278, Issue -, Pages 533-544
Publisher
Elsevier BV
Online
2018-11-19
DOI
10.1016/j.foodchem.2018.11.088

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