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
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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