Title : Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction.

Pub. Date : 2019 Sep

PMID : 31285014






1 Functional Relationships(s)
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1 Pyrazines were the most abundant class of compounds produced as a result of the MR. F-MRP showed the highest peak area intensity for 17 volatile compounds in single hydrolysis treatment followed by heat treatment. Pyrazines ATP binding cassette subfamily C member 1 Homo sapiens