Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction
| Autor: | Chiang, Jie Hong, Eyres, Graham T., Silcock, Patrick J., Hardacre, Allan K., Parker, Michael E. |
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| Zdroj: | In Food Research International September 2019 123:642-649 |
| Databáze: | ScienceDirect |
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