Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology
Pei Gao, Wenshui Xia, Xinzhi Li, Shao‐Quan Liu
Topics & Concepts
Maillard reactionHydrolysateAromaTilapiaChemistryResponse surface methodologyFood scienceXyloseFermentationFish <Actinopterygii>ChromatographyBiochemistryHydrolysisBiologyFisheryProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityBiochemical effects in animals