Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates
Jie Hong Chiang, Michelle Ting Yun Yeo, Dayna Shu Min Ong, Christiani Jeyakumar Henry
Topics & Concepts
Maillard reactionChemistryHydrolysateChromatographyMass spectrometryGas chromatographyGas chromatography–mass spectrometrySolid-phase microextractionFood scienceOrganic chemistryHydrolysisProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animalsAdvanced Glycation End Products research