Effects and mechanism of ultrasound pretreatment of protein on the Maillard reaction of protein-hydrolysate from grass carp (Ctenopharyngodon idella)
Xue Yang, Yunliang Li, Songtao Li, Xiaofeng Ren, Ayobami Olayemi Oladejo, Feng Lü, Haile Ma
Topics & Concepts
Maillard reactionHydrolysateGrass carpChemistryFood scienceBiochemistryChromatographyBiologyFisheryHydrolysisFish <Actinopterygii>Meat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems