Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review
出版年份 2021 全文链接
标题
Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review
作者
关键词
Maillard reaction, Food-derived peptides, Meat flavor, Maillard reacted peptides, Plant-based meat analogues (PBMA), Reducing sugars, Amino acids, Amadori compounds
出版物
FOOD RESEARCH INTERNATIONAL
Volume 151, Issue -, Pages 110823
出版商
Elsevier BV
发表日期
2021-11-25
DOI
10.1016/j.foodres.2021.110823
参考文献
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