The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat
Huan Zhan, Yanfang Jiang, Maosen Xu, Dongyan Cao, Wei Lü, Wenjing Xin, Qingshan Shen, Yuduan Diao
Topics & Concepts
Maillard reactionChemistryFlavorHydrolysisFood scienceOrganic chemistryBiochemistryAdvanced Glycation End Products researchBiochemical effects in animalsMeat and Animal Product Quality