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[DOI] [PubMed] [Google Scholar] 370.Davar D., Dzutsev A.K., McCulloch J.A., Rodrigues R.R., Chauvin J.M., Morrison R.M., Deblasio R.N., Menna C., Ding Q., Pagliano O., et al

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Flavor Modification Using the Maillard Reaction Although yeast extracts made by different methods each have characteristic tastes and flavors, these properties appear to be closely related to the various nitrogen-containing compounds produced by the Maillard reaction [43]