Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds
| Autor: | de Sousa Fontes, Viviane Maria, de Sousa Galvão, Mércia, Moreira de Carvalho, Leila, do Nascimento Guedes, Fabyan Laís, dos Santos Lima, Marcos, Alencar Bezerra, Taliana Kênia, Madruga, Marta Suely |
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| Zdroj: | In Food Chemistry 1 July 2024 445 |
| Databáze: | ScienceDirect |
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