Effect of amino acids in the Maillard reaction products generated from the reaction flavors of Tenebrio molitor (mealworm) protein and d-xylose
Hyeyoung Park, Hojun Seo, In Hee Cho
Topics & Concepts
Maillard reactionMealwormChemistryOdorAmino acidFood scienceUmamiCysteineSugarXyloseFlavorBiochemistryOrganic chemistryBotanyFermentationBiologyLarvaEnzymeInsect Utilization and EffectsOlfactory and Sensory Function StudiesProtein Hydrolysis and Bioactive Peptides