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Maillard reaction products (MRPs) were prepared from sunflower peptide and D-xylose with or without L-cysteine (PXC or PX) by heating over a range of temperatures (80–140°C) for 2.0h and a pH of 7.4 and subsequently the products were sensory evaluated. Partial least square regression (PLSR) was performed to analyze the correlation among data of quantitative sensory descriptive analysis, peptides,...
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