Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction
Author:
Affiliation:
1. Inst. of Agro-food Science and Technology; Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing China
2. Hebi protil Biotechnolgy Co. of Dayoo Group; Henan China
Publisher
Wiley
Subject
Food Science
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4. Time-related changes in nitrogen fractions and free amino acids of lean tissue of French dry-cured ham;Buscailhon;Meat Sci,1994
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