Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide - Concepedia

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Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

204

Citations

31

References

2015

Year

Jianbin Liu, Mengya Liu, Congcong He, Huanlu Song, Feng Chen

Food ChemistryThermal TreatmentFlavor GenerationChicken PeptideFood EngineeringFood ProcessingThermal ProcessingFood QualityFood SafetyHealth Sciences

References

	Year	Citations

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