Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment

MLA

Chao-Kun Wei, et al. “Color and Flavor of Flaxseed Protein Hydrolysates Maillard Reaction Products: Effect of Cysteine, Initial PH, and Thermal Treatment.” International Journal of Food Properties, vol. 22, no. 1, Jan. 2019, pp. 84–99. EBSCOhost, https://doi.org/10.1080/10942912.2019.1573830.

APA

Chao-Kun Wei, Zhi-Jing Ni, Kiran Thakur, Ai-Mei Liao, Ji-Hong Huang, & Zhao-Jun Wei. (2019). Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment. International Journal of Food Properties, 22(1), 84–99. https://doi.org/10.1080/10942912.2019.1573830

Chicago

Chao-Kun Wei, Zhi-Jing Ni, Kiran Thakur, Ai-Mei Liao, Ji-Hong Huang, and Zhao-Jun Wei. 2019. “Color and Flavor of Flaxseed Protein Hydrolysates Maillard Reaction Products: Effect of Cysteine, Initial PH, and Thermal Treatment.” International Journal of Food Properties 22 (1): 84–99. doi:10.1080/10942912.2019.1573830.