Work

Preparation of Meaty Flavor Additive from Soybean Meal Through the Maillard Reaction

Year: 2023

Type: preprint

Source: SSRN Electronic Journal

DOI: 10.2139/ssrn.4330989

Authors: Fuming Yang, Xianhui Huang, Peng Wang, Wenlin Xue, Jie Cheng, Dianyu Yu, Yongge Shi

Institution: Northeast Agricultural University

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W4318712955

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