l-Cysteine involved Maillard peptides of distillers’ grain hydrolysates: Browning, formation of characteristic flavor and improvement on fracturability of sugared garlic
Yunqi Feng, Shibin Deng, Xue Xia, Yishun Yao, Heping Cui, Jingyang Yu, Shiqing Song, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi‐Tang Ho, Chi‐Tang Ho
Topics & Concepts
ChemistryUmamiAromaMaillard reactionFlavorFood scienceBrowningHydrolysateDimethyl trisulfideTasteOrganic chemistryHydrolysisDimethyl disulfideSulfurProtein Hydrolysis and Bioactive PeptidesTea Polyphenols and EffectsBiochemical Analysis and Sensing Techniques