TY  - JOUR
T1  - Formation of Meat like Flavor
AU - , Cheng-Chang Lin 
JO  - Journal of Food Technology
VL  - 5
IS  - 1
SP  - 62
EP  - 65
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.62.65
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.62.65
KW  - Maillard reactio
KW  -meat like flavor
KW  -yeast extract
AB  - Maillard reaction was evaluated the capable procession for producing the meat like flavor using for vegetarianism food. Yeast extract powder was used the basement mixing with cysteine and methionine to reflux react with glucose at 80°C for 2 h. The proper reaction parameters to form meat like flavor were pH concentration of the reagents 0.3 M.
ER  -