Taste characteristic and the mechanism of light-colored Maillard reaction products derived from gluten hydrolysate

Jingwen Zhu, Xue Xia, Foxin Zhang, Shiqing Song, Heping Cui, Khizar Hayat, Qiang Zhang, Xiaoming Zhang, Chi Tang Ho

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

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Food Science