Effect of amino acids in the Maillard reaction products generated from the reaction flavors of Tenebrio molitor (mealworm) protein and d-xylose
Author:
Funder
Wonkwang University
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01158-0.pdf
Reference35 articles.
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3. Belluco S, Losasso C, Maggioletti M, Alonzi CC, Paoletti MG, Ricci A. Edible insects in a food safety and nutritional perspective: a critical review. Comprehensive Reviews in Food Science and Food Safety. 12: 296-313 (2013)
4. Bro R, Smilde AK. Principal component analysis. Analytical Methods. 6: 2812-2831 (2014)
5. Cao C, Xie J, Hou L, Zhao J, Chen F, Xiao Q, Zhao M, Fan M. Effect of glycine on reaction of cysteine-xylose: Insight on initial Maillard stage intermediates to develop meat flavor. Food Research International. 99: 444-453 (2017)
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