Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds

✍ Scribed by M.G. Huang; X.M. Zhang; K. Eric; S. Abbas; K. Hayat; P. Liu; S.Q. Xia; C.S. Jia

• Book ID: 112180809
• Publisher: John Wiley and Sons
• Year: 2012
• Tongue: English
• Weight: 290 KB
• Volume: 18
• Category: Article
• ISSN: 1075-2617
• DOI: 10.1002/psc.2406