Enhancing beef flavor profiles via Maillard reaction of γ-Glutamylated beef protein hydrolysates and xylose
Juan Yang, Yuqiang Zhang, Yuqiang Zhang, Peiwen Chen, Xiaofang Zeng, Weidong Bai, Yuyu Zhang, Yuyu Zhang, Baoguo Sun
Topics & Concepts
Maillard reactionXyloseFood scienceFlavorHydrolysateChemistryBiochemistryHydrolysisFermentationProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityBiochemical effects in animals