Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate
Jingwen Zhu, Xue Xia, Foxin Zhang, Shiqing Song, Heping Cui, Khizar Hayat, Qiang Zhang, Xiaoming Zhang, Chi‐Tang Ho, Xiaoming Zhang, Chi‐Tang Ho
Topics & Concepts
Maillard reactionChemistryBrowningUmamiCysteineHydrolysateMelanoidinFood scienceFlavorTasteIsomerizationSeasoningOrganic chemistryChromatographyHydrolysisRaw materialEnzymeCatalysisBiochemical Analysis and Sensing TechniquesBiochemical effects in animalsAdvanced Glycation End Products research