Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products
Yi Shen, Long‐Teng Hu, Bin Xia, Zhi‐Jing Ni, Elnur Elam, Kiran Thakur, Jian‐Guo Zhang, Zhao‐Jun Wei
Topics & Concepts
Maillard reactionFlavorFood scienceChemistrySulfurUmamiHydrolysateMethionineTasteAntioxidantCysteineAmino acidOrganic chemistryBiochemistryEnzymeHydrolysisProtein Hydrolysis and Bioactive PeptidesAdvanced Glycation End Products researchBiochemical effects in animals