Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
Baifeng Fu, Xianbing Xu, Xin Zhang, Shuzhen Cheng, Hesham R. El‐Seedi, Ming Du
Topics & Concepts
Maillard reactionChemistryUmamiFood scienceTasteProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animalsMeat and Animal Product Quality