Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions

Publication date: 30 November 2021Source: Food Chemistry, Volume 363Author(s): Bing Xia, Zhi-Jing Ni, Long-Teng Hu, Elnur Elam, Kiran Thakur, Jian-Guo Zhang, Zhao-Jun Wei

Source: Food Chemistry - June 16, 2021 Category: Food Science Source Type: research