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Enzymatic hydrolysis of flaxseed (Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products.
Wei, Chao-Kun; Thakur, Kiran; Liu, Dun-Hua; Zhang, Jian-Guo; Wei, Zhao-Jun.
Afiliação
  • Wei CK; School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
  • Thakur K; School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: kumarikiran@hfut.edu.cn.
  • Liu DH; School of Agriculture, Ningxia University, Yinchuan 750021, People's Republic of China.
  • Zhang JG; School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: zhangjianguo@hfut.edu.cn.
  • Wei ZJ; School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.
Food Chem ; 263: 186-193, 2018 Oct 15.
Article em En | MEDLINE | ID: mdl-29784306
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Hidrolisados de Proteína / Produtos Finais de Glicação Avançada / Linho Limite: Adult / Humans Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Hidrolisados de Proteína / Produtos Finais de Glicação Avançada / Linho Limite: Adult / Humans Idioma: En Ano de publicação: 2018 Tipo de documento: Article