Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights
Jiaqi Hao, Xiaoying Zhang, Ziwei Wang, Qingkui Zhao, Shuang Zhang, Yang Li, Yang Li
Topics & Concepts
Maillard reactionFlavorChemistryHydrolysateSugarFood scienceReducing sugarOrganic chemistryHydrolysisAdvanced Glycation End Products researchDiet, Metabolism, and DiseaseBiochemical effects in animals