Flavour-active compounds in thermally treated yeast extracts
Author:
Affiliation:
1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering; Beijing Technology and Business University; Beijing China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference24 articles.
1. Aroma-active components of yeast extract pastes with basic and characteristic meaty flavour;Lin;J Sci Food Agric,2013
2. Discovery of N2-(1-carboxyethyl)guanosine 5′-monophosphate as an umami-enhancing Maillard-modified nucleotide in yeast extracts;Festring;J Agric Food Chem,2010
3. Yeast-derived flavors and flavor enhancers and their probable mode of action;Nagodawithana;Food Technol,1992
4. The aroma side of the Maillard reaction;Cerny;Ann NY Acad Sci,2008
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