Enzymatic hydrolysis of flaxseed (Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products-Reference-Cited by-同舟云学术

Enzymatic hydrolysis of flaxseed (Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products

Published:2018-10 Issue: Volume:263 Page:186-193
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wei Chao-Kun,Thakur Kiran,Liu Dun-Hua,Zhang Jian-Guo,Wei Zhao-Jun

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Effect of hydrolysis time on nutritional, functional and antioxidant properties of protein hydrolysates prepared from gingerbread plum (Neocarya macrophylla) seeds;Amza;International Food Research Journal,2013

4. Flaxseed and human health: Reviewing benefits and adverse effects;Carraro;Food Reviews International,2012

5. Revisitation of the phenylisothiocyanate-derivatives procedure for amino acid determination by HPLC-UV;Checa-Moreno;Journal of Separation Science,2008

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