The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products

Zhang, Jianan; Sun-Waterhouse, Dongxiao; Feng, Yunzi; Su, Guowan; Zhao, Mouming; Lin, Lianzhu

doi:10.1016/j.foodres.2018.11.055

The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products

Journal Article · Sat Jun 01 00:00:00 EDT 2019 · Food Research International

DOI:https://doi.org/10.1016/j.foodres.2018.11.055· OSTI ID:1693945

Zhang, Jianan; Sun-Waterhouse, Dongxiao; Feng, Yunzi; Su, Guowan; ;

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View Accepted Manuscript (Publisher)

Sponsoring Organization:: USDOE Office of Electricity (OE), Advanced Grid Research & Development. Power Systems Engineering Research

OSTI ID:: 1693945

Journal Information:: Food Research International, Journal Name: Food Research International Journal Issue: C Vol. 120; ISSN 0963-9969

Publisher:: ElsevierCopyright Statement

Country of Publication:: United Kingdom

Language:: English

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