Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates
Yongkang Ye, Shuangshuang Ye, Zhangxiang Wanyan, Ping Hao, Zixun Xu, Shudong He, Xiaodong Cao, Xiangyang Chen, Wanwan Hu, Zhao‐Jun Wei
Topics & Concepts
Maillard reactionChemistryTallowFood scienceHydrolysateSoybean mealHydrolysisFlavorLipid oxidationOrganic chemistryAntioxidantRaw materialAdvanced Glycation End Products researchProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality