机译:Effect of amino acids in the Maillard reaction products generated from the reaction flavors of Tenebrio molitor (mealworm) protein and d-xylose
Wonkwang Univ;
Tenebrio molitor (mealworm) protein; Reaction flavor; Volatile Maillard reaction product; Meat flavor; Cysteine; REDUCING SUGARS; CYSTEINE; 2-METHYL-3-FURANTHIOL; PH;