The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal
Ya‐Fang Shang, Bi-Ming Ding, Zhi‐Jing Ni, Kiran Thakur, Jianguo Zhang, Zhao‐Jun Wei
Topics & Concepts
Maillard reactionFlavourChemistryLyciumFood scienceMealMedicinePathologyAlternative medicineFood Quality and Safety StudiesProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals