Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow Residue Hydrolysate Based on Proxy Models
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DOI: 10.3390/foods11192962
Abstract: The hydrolysis time is directly related to the flavor of the Maillard reaction, but existing proxy models cannot simulate and model the variation curves of vital volatile components. This study developed a predictive model for… read more here.
Keywords: volatile compounds; compounds maillard; maillard reaction; key volatile ... See more keywords