Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds-Reference-Cited by-同舟云学术

Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds

Published:2024-07 Issue: Volume:445 Page:138398
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

de Sousa Fontes Viviane Maria,de Sousa Galvão Mércia,Moreira de Carvalho Leila,do Nascimento Guedes Fabyan Laís,dos Santos Lima Marcos,Alencar Bezerra Taliana Kênia,Madruga Marta Suely

Publisher

Elsevier BV

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4. Determination of free and protein amino acid content in microalgae by HPLC-DAD with pre-column derivatization and pressure hydrolysis;Araya;Marine Chemistry,2021

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