Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: Mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction

Published 2019 View Full Article

Authors

Keywords

Peptide-specific maillard reaction, Aroma-active compound, Non-volatile compound, LC-ESI-Q-TOF MS/MS, Cross-linking, CAMOLA

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 110, Issue -, Pages 8-18

Publisher

Elsevier BV

Online

2019-04-11

DOI

10.1016/j.lwt.2019.04.022

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