Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylose Maillard reaction system-Reference-Cited by-同舟云学术

Contributions of temperature and l-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and d-xylose Maillard reaction system

Published:2019-02 Issue: Volume:128 Page:455-463
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

He Shudong^ORCID,Zhang Zuoyong,Sun Hanju,Zhu Yuchen,Zhao Jinlong,Tang Mingming,Wu Xiangyu,Cao Yanping

Funder

National Natural Science Foundation of China

Anhui Provincial Natural Science Foundation

Fundamental Research Funds for the Central Universities

Anhui Provincial Science and Technology Major Project

Financial Grant from China Postdoctoral Science Foundation

Open Foundation of Beijing Advanced Innovation Center for Food Nutrition and Human Health

Beijing Technology and Business University

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

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5. Effect of temperature on flavor compounds and sensory characteristics of Maillard reaction products derived from mushroom hydrolysate;Chen;Molecules,2018

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