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Influence of Maillard Reaction in Volatile Flavor Compounds..:
Zhong, Rongbin
;
Lu, Xiaodan
;
Zhong, Ji
...
Journal of Aquatic Food Product Technology. 30 (2021) 5 - p. 615-629 , 2021
Link:
https://doi.org/10.1080/10498850.2021.1910762
RT Journal T1 <Title>Influence of Maillard Reaction in Volatile Flavor Compounds of Blue Round Scad (Decapterus maruadsi) Enzymatic Hydrolysate</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_10498850.2021.1910762&Exemplar=1&LAN=DE A1 Zhong, Rongbin A1 Lu, Xiaodan A1 Zhong, Ji A1 Chen, Lijiao A1 Cheng, Wenjian A1 Liang, Peng PB Informa UK Limited YR 2021 SN 1049-8850 SN 1547-0636 JF Journal of Aquatic Food Product Technology VO 30 IS 5 SP 615 OP 629 LK http://dx.doi.org/https://doi.org/10.1080/10498850.2021.1910762 DO https://doi.org/10.1080/10498850.2021.1910762 SF ELIB - SuUB Bremen
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