Effect of Additional Amino Acids on the Cysteine-Xylose Maillard Reaction to Form Volatile Flavor Compounds
This study investigated effect of adding serine, glutamic acid, or glycine to the "cysteine-xylose" system on formation of volatile flavor compounds via the Maillard reaction, aiming to provide guidance for meat animals breeding, meat food processing, and meat flavorings preparation. For the differe...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2026-07-01
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| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025040257 |
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