Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein
Xiao Chen, Ye Zou, Daoying Wang, Guoyuan Xiong, Weimin Xu
Topics & Concepts
Maillard reactionChemistrySonicationFurfuralXyloseFood scienceUltrasoundHydrolysateTasteBiochemistryChromatographyHydrolysisMedicineCatalysisRadiologyFermentationMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals