Litcius/Paper detail

Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas)

Suisui Jiang, Feng Xue, Fan Zhang, Runfang Wang, Mingyong Zeng

2021LWT41 citationsDOI

Topics & Concepts

SteamingFood scienceChemistryMaillard reactionCooking methodsNegative correlationCrassostreaPositive correlationMineralBiologyOysterFisheryInternal medicineMedicineOrganic chemistryProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityAquaculture Nutrition and Growth
Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas) | Litcius