A potential flavor seasoning from aquaculture by-products: An example of Takifugu obscurus
Ninglong Zhang, Yunfeng Yang, Wenli Wang, Yuxia Fan, Yuan Liu
Topics & Concepts
Maillard reactionFlavorSeasoningUmamiFood scienceChemistryAromaFish <Actinopterygii>TasteBiologyOrganic chemistryFisheryRaw materialProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityBiochemical effects in animals