Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system-Reference-Cited by-同舟云学术

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

Published:2013-12 Issue:2 Volume:54 Page:1437-1447
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Eric Karangwa,Raymond Linda Virginie,Huang Meigui,Cheserek Maureen Jepkorir,Hayat Khizar,Savio Nshimiyimana Dominique,Amédée Mukasa,Zhang Xiaoming

Funder

National Natural Science Foundation of China

Key Technology R&D Program of Jiangsu

Agricultural Science and Technology Achievements Transformation Project

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

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