The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products-Reference-Cited by-同舟云学术

The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

Published:2021-12 Issue: Volume:12 Page:100148
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Hu Long-Teng,Elam Elnur,Ni Zhi-Jing,Shen Yi,Xia Bing,Thakur Kiran,Jiang Li,Zhang Jian-Guo,Wei Zhao-Jun

Funder

North Minzu University

Major Science and Technology Projects in Anhui Province

Natural Science Foundation of Ningxia Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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