Work

Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose–soybean peptide system: Further insights into thermal degradation and cross-linking

Year: 2009

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2009.11.033

Authors: Xiaohong Lan, Ping Liu, Shuqin Xia, Chengsheng Jia, Daniel Mukunzi, Xiaoming Zhang, Wenshui Xia, Huaixiang Tian, Zuobing Xiao

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology, Shanghai Institute of Technology

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: closed

Funder: Key Technologies Research and Development Program

OpenAlex ID: W2065645984

FWCI: 2.401

Cites: 28

Cited by: 206

Related to: 10