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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
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Preparation of meaty flavor additive from soybean meal through the Maillard reaction

Xianhui Huang1, Peng Wang1, Wenlin Xue1

  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Food Chemistry: X
|October 2, 2023
PubMed

Keywords:
Enzymatic hydrolysateMagnetic immobilized enzymeMaillard reactionSoybean meal

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