Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms
Yuanyuan Hu, Xiangbo Zeng, Kaiyu Jiang, Ying Luo, Zhengze Quan, Jinjin Li, Yurong Ma, Xiaoming Guo, Dayong Zhou, Beiwei Zhu
Topics & Concepts
BrowningFood scienceChemistryOysterProcess (computing)BiologyComputer scienceFisheryOperating systemMeat and Animal Product QualityMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides