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peptides (6) 6
food science & technology (5) 5
discovery (4) 4
yeast extract (4) 4
identification (3) 3
maillard reaction (3) 3
sensory evaluation (3) 3
taste (3) 3
temperature (3) 3
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volatile compounds (3) 3
xylose (3) 3
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aroma compounds (2) 2
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essences and essential oils industry (2) 2
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[12c5] xylose (1) 1
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Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2019, Volume 99, Issue 10, pp. 4651 - 4658
Journal Article
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 10/2018, Volume 1104, p. 176
In this study, beef enzymatic hydrolysate was fractionated by sequential UF/GFC/RP-HPLC. RP-HPLC fractions were subjected to Maillard reaction with xylose. The... 
Journal Article
Food Research International, ISSN 0963-9969, 06/2019, Volume 120, pp. 534 - 543
Journal Article
LWT, ISSN 0023-6438, 09/2019, Volume 112, p. 108239
Meat flavors produced from non-animal source is a promising topic targeting the market demand in special context to vegetarian community. In this research... 
Cysteine | Yeast extract | Peptides | [13C5] xylose | Beef-meaty aroma compounds | Thiamine | [12C5] xylose | xylose | XYLOSE | MAILLARD REACTION | FOOD SCIENCE & TECHNOLOGY | OLIGOPEPTIDES | [C-13] xylose | MODEL | AMINO-ACIDS | [C-12] xylose | PYRAZINES
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