Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression - Concepedia

Concepedia

Publication | Closed Access

Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

88

Citations

43

References

2014

Year

Karangwa Eric, Linda Virginie Raymond, Shabbar Abbas, Shiqing Song, Yating Zhang, Kingsley Masamba, Xiaoming Zhang

Food Research International

NutritionBiochemistryFood AnalysisCysteine Addition EffectSensory CharacteristicsFood QualityFood TechnologyHealth Sciences

References

	Year	Citations

Page 1