Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Published 2020 View Full Article

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Title
Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
Authors
Keywords
Peptides, Whey protein, Hydrolysates, Maillard reaction, Pyrazines, HS-SPME-GC/MS, GPLC
Journal
FOOD RESEARCH INTERNATIONAL
Volume 132, Issue -, Pages 109089
Publisher
Elsevier BV
Online
2020-02-14
DOI
10.1016/j.foodres.2020.109089

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