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

Sensory AttributesEngineeringBiochemistryFood QualityFood AnalysisMaillard Reaction ProductsMetabolic EngineeringFood ComponentMetabolismAntioxidant CapacityFood TechnologyBiomolecular EngineeringHealth Sciences