Sensorial flavor characteristics and volatile Maillard reaction products of Tenebrio molitor mealworm based-reaction flavors with beef broth-like flavor
Author:
Funder
Wonkwang University
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01681-2.pdf
Reference37 articles.
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4. Arachchi SJT, Kim Y-J, Kim D-W, Oh S-C, Lee Y-B. Optimization of Maillard reaction in model system of glucosamine and cysteine using response surface methodology. Preventive Nutrition and Food Science. 22:37-44 (2017)
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