Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression-Reference-Cited by-同舟云学术

Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

Published:2014-03 Issue: Volume:57 Page:242-258
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Eric Karangwa,Raymond Linda Virginie,Abbas Shabbar,Song Shiqing,Zhang Yating,Masamba Kingsley,Zhang Xiaoming

Funder

National Natural Science Foundation of China

Agricultural Science and Technology Achievements Transformation Project

Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

Food Science

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