Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor
出版年份 2022 全文链接
标题
Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor
作者
关键词
Amadori rearrangement product, Galactose, Glutamic acid, Flavors, Asynchronous evolution
出版物
Food Bioscience
Volume 47, Issue -, Pages 101697
出版商
Elsevier BV
发表日期
2022-04-02
DOI
10.1016/j.fbio.2022.101697
参考文献
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