Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis
The sensory characteristics of Maillard reaction products from chicken protein hydrolysates (MRP-CPHs) at different degrees of hydrolysis (DH) were evaluated using descriptive sensory analysis. Five characteristics (boiled chicken flavor, umami, mouthfulness, continuity and overall acceptance) of th...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Taylor & Francis Group
2019-01-01
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| Schriftenreihe: | CyTA - Journal of Food |
| Schlagworte: | |
| Online-Zugang: | http://dx.doi.org/10.1080/19476337.2019.1575907 |
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