Litcius/Paper detail

Key saltiness-enhancing substances in Maillard reaction products derived from chicken breast hydrolysate: Identification, saltiness-enhancing ability and mechanism

Ruiyi Zheng, Lili Zhang, Xingming Sun, Kaina Qiao, Baoguo Sun, Yuyu Zhang

2024Food Chemistry12 citationsDOI

Topics & Concepts

ChemistryMaillard reactionHydrolysateFood scienceLactic acidBiochemistryAnserineGlutamineAmino acidHistidineBacteriaHydrolysisBiologyGeneticsBiochemical effects in animalsAdvanced Glycation End Products researchFree Radicals and Antioxidants
Key saltiness-enhancing substances in Maillard reaction products derived from chicken breast hydrolysate: Identification, saltiness-enhancing ability and mechanism | Litcius