Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities
Xiao Chen, Ziyi Li, Weijie Lan, Hailan Sun, Kang Chen, Liyan Zhao
Topics & Concepts
Maillard reactionChemistrySugarAromaHydrolysisSalt (chemistry)Reducing sugarFood scienceAmino acidOrganic chemistryBiochemistryFood Quality and Safety StudiesProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals