Improving the flavor of protein hydrolysates from shrimp processing byproducts via maillard reaction: Towards structure-flavor relationship
Xiaoli Gong, Binbin Yu, Zhang Na, Soottawat Benjakul, Yuhao Zhang, Yu Fu
Topics & Concepts
Maillard reactionChemistryUmamiBrowningFlavorXyloseHydrolysateFood scienceShrimpGlucosamineSteamingBiochemistryOrganic chemistryChromatographyMelanoidinTasteProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animalsMeat and Animal Product Quality