Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation
Author:
Affiliation:
1. Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Canada
2. The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM); St. Boniface Hospital Albrechtsen Research Centre; Winnipeg Canada
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9362/fullpdf
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5. Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine;Chen;J Agric Food Chem,2002
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