Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04212-8.pdf
Reference36 articles.
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3. Begum N, Raza A, Song H, Zhang Y, Zhang L, Liu P (2019) Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis. J Food Process Preserv. https://doi.org/10.1111/jfpp.14105
4. Benjakul S, Lertittikul W, Bauer F (2005) Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system. Food Chem 93(2):189–196
5. Eric K, Raymond LV, Huang M, Cheserek MJ, Hayat K, Savio ND, Amédée M, Zhang X (2013) Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system. Food Res Int 54(2):1437–1447
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