The Umami-enhancing Ability Improvement of Pea Protein Hydrolysate by Maillard Reaction Utilizing Sugar-derived NADES
Huayang Wang, Tongxun Liu, Tiantian Zhao, Guowan Su, Mouming Zhao, Jianan Zhang
Topics & Concepts
Maillard reactionUmamiHydrolysateSugarChemistryFood scienceTasteBiochemistryHydrolysisProtein Hydrolysis and Bioactive PeptidesGABA and Rice ResearchProbiotics and Fermented Foods