The effect of Maillard reaction on flavour development of protein hydrolysates from cheese-Reference-Cited by-同舟云学术

The effect of Maillard reaction on flavour development of protein hydrolysates from cheese

Published:2024-03 Issue: Volume:437 Page:137569
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gao Peng,Zhang Wenyuan,Zhao Xiaoxuan,Xu Chen,Pang Xiaoyang,Fauconnier Marie-Laure,Zhang Shuwen,Lv Jiaping

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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