Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis
The sensory characteristics of Maillard reaction products from chicken protein hydrolysates (MRP-CPHs) at different degrees of hydrolysis (DH) were evaluated using descriptive sensory analysis. Five characteristics (boiled chicken flavor, umami, mouthfulness, continuity and overall acceptance) of th...
| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Taylor & Francis Group
2019-01-01
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| Colecção: | CyTA - Journal of Food |
| Assuntos: | |
| Acesso em linha: | http://dx.doi.org/10.1080/19476337.2019.1575907 |