Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties
Zhi‐Liang Zheng, Lihui Zhang, Min Zhang, Arun S. Mujumdar, Yaping Liu, Yaping Liu
Topics & Concepts
FlavorMaillard reactionChemistryFlavourFood scienceUmamiHydrolysateTasteOrganic chemistryHydrolysisMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAnimal Nutrition and Physiology