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RTP regroups to improve its coloured compounds


Book ID
117489334
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
101 KB
Volume
1998
Category
Article
ISSN
0306-3747

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## Abstract **BACKGROUND:** Lightโ€coloured and savouryโ€tasting flavour enhancers are attractive to both consumers and food producers. The aim of this study was to investigate the colourโ€inhibiting effect of Lโ€cysteine and thiamine during the Maillard reaction of soybean peptide and Dโ€xylose. The co