Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

Published 2013 View Full Article

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Title
Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 54, Issue 2, Pages 1437-1447
Publisher
Elsevier BV
Online
2013-09-26
DOI
10.1016/j.foodres.2013.09.034

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