The effect of Maillard reaction on flavour development of protein hydrolysates from cheese
Peng Gao, Wenyuan Zhang, Xiaoxuan Zhao, Xu Chen, Xiaoyang Pang, Marie‐Laure Fauconnier, Shuwen Zhang, Jiaping Lv, Jiaping Lv
Topics & Concepts
Maillard reactionChemistryFlavourAmino acidHydrolysateProteolysisFood scienceXyloseUmamiChromatographyBrowningLipolysisOrganic chemistryHydrolysisBiochemistryFlavorFermentationEnzymeAdipose tissueProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animalsAdvanced Glycation End Products research