Heating and cysteine effect on physicochemical and flavor properties of soybean peptide Maillard reaction products
- 1 December 2018
- journal article
- research article
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 120, 2137-2146
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31701524, 31771974, 31701728)
- Anhui Provincial Natural Science Foundation (1708085MC70)
- Fundamental Research Funds for the Central Universities (JZ2018HGTB0245)
- Anhui Provincial Science and Technology Major Project (16030701081)
- China Postdoctoral Science Foundation (2017M611208, 2018T110211)
- Beijing Technology and Business University (20181017)
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