Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract

Published 2020 View Full Article

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Title
Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract
Authors
Keywords
Bovine bone protein extract (BBPE), Maillard reaction, C, 5, -labeled xylose, GC-O-MS, Formation pathways
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 110371
Publisher
Elsevier BV
Online
2020-10-17
DOI
10.1016/j.lwt.2020.110371

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