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Bioresources and Bioprocessing
Fig. 1 | Bioresources and Bioprocessing

Fig. 1

From: Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system

Fig. 1

Effect of cysteine on the intermediate products, browning intensity (a), and molecular weight distribution (b) of MRPs. Different lowercase letters mean significant differences (P < 0.05) among different treatments. F: samples without cysteine addition and heating, A: Maillard reaction products without cysteine addition, B: Maillard reaction products with 0.25% cysteine addition, C: Maillard reaction products with 0.5% cysteine addition, D: Maillard reaction products with 0.75% cysteine addition, E: Maillard reaction products with 1.0% cysteine addition

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