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• W2379617067 abstract "The effect of processing conditions on the volatile products generated from the thermal reaction of rapeseed protein hydrolysates and other additives was studied in this researchThe results indicated that temperature and pH had important effect on flavor substancesIn addition,pH's effect was more complex than temperatureTemperature and pH influenced not only the variety but the amount of productsThe most favored products were generated at lower pH and products with burnt odor were produced at higher pH and temperatureIn this study, the best flavor was generated at 160 ℃, pH40" @default.
• W2379617067 created "2016-06-24" @default.
• W2379617067 creator A5084129697 @default.
• W2379617067 date "2003-01-01" @default.
• W2379617067 modified "2023-09-25" @default.
• W2379617067 title "STUDY ON THE GENERATION OF FLAVOR SUBSTANCES FROM ENZYME-HYDROLYZED RAPESEED PROTEIN I.The Effect of Processing Conditions on the Volatile Products" @default.
• W2379617067 hasPublicationYear "2003" @default.
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