Supplemental material
International Journal of Food Properties
Volume 22, 2019 - Issue 1
Original Article
Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment
Chao-Kun Weia School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China
https://orcid.org/0000-0003-1729-209XView further author information
https://orcid.org/0000-0003-1729-209XView further author information, , Kiran Thakura School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of Chinahttps://orcid.org/0000-0001-8441-6537View further author information
https://orcid.org/0000-0001-8441-6537View further author information, , & Related Research Data
Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment
Source:
Taylor & Francis Group
Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment
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