Publication | Closed Access
Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products
96
Citations
32
References
2018
Year
Food ChemistryEngineeringBiochemistryFlavor PropertiesFood AnalysisBiotechnologyAlternative Protein SourceFood ProcessingCysteine EffectBiomolecular EngineeringHealth Sciences
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