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Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: Mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction

Food ChemistryBiosynthesisEngineeringBiochemistryFlavour Precursor PeptideNatural SciencesFlavour CompoundsBiotechnologyPeptide SynthesisAlternative Protein SourceProtein EngineeringMeat QualityMaillard ReactionMeat ScienceBiomolecular Engineering