Development of natural meat-like flavor based on Maillard reaction products

Korean Journal for Food Science of Animal Resources

Volumn 31, Issue 1, 2011, Pages 129-138

  Moon, Ji Hye ^a   Choi, In Wook ^a   Park, Yong Kon ^a   Kim, Yoonsook ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Hydrolyzed vegetable protein; Maillard reaction; Meat like flavor

Indexed keywords

ALLIUM SATIVUM; BASIDIOMYCOTA; TRITICUM AESTIVUM;

EID: 79960819365     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2011.31.1.129     Document Type: Article

References (22)

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