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Marta Suely Madruga

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Thiamine, Cysteine and Xylose Added to the Maillard Reaction of Goat Protein Hydrolysate Potentiates the Formation of Meat Flavoring Compounds

Number of pages: 34 Posted: 30 Oct 2023
Viviane Fontes, Mércia Galvão, Leila Moreira de Carvalho, Fabyan Guedes, Marcos dos Santos Lima and Marta Suely Madruga
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Federal Institute of Sertão Pernambucano and affiliation not provided to SSRN
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Meat aroma, volatile compounds, Goat viscera, Slaughter by-products, New ingredient