Impact of Amadori rearrangement products of cysteine-xylose-glutamic acid on meat flavor development

Food Research International 2026

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Authors: Xiao-Lan Wang, Chao-Kun Wei, Dai-wei Wei, Chun-Mei Yang, Yuan Liu

DOI: 10.1016/j.foodres.2026.118535

Cited by: 2

References: 44

Fields of Study & Subjects

Meat and Animal Product Quality Advanced Glycation End Products research Fermentation and Sensory Analysis

References 44