2018年3月8日星期四

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

J Liu, M Liu, C He, H Song, F Chen - LWT-Food Science and Technology, 2015 - Elsevier
Abstract In this research, effect of the thermal treatment on the flavor generation from
Maillard reaction of xylose and chicken peptide was studied. In summary, high temperature
(> 100° C) could remarkably increase the formation of meaty aroma generated by xylose


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