The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production

Author:

Zhang Zuoyong,He Shudong,Zhang Luji,Li Xinjiang,Jin Risheng,Liu Qian,Chen Shuguan,Wang Junhui,Sun Hanju

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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3. Olive oil stability under deep-frying conditions;Casal;Food and Chemical Toxicology,2010

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5. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters;Choi;Meat Science,2010

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