Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein
Xue Zhou, Heping Cui, Qıang Zhang, Khizar Hayat, Jingyang Yu, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang, Chi‐Tang Ho
Topics & Concepts
Maillard reactionUmamiChemistryHydrolysateTasteFood sciencePea proteinBiochemistryHydrolysisProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing TechniquesBiochemical effects in animals