Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince
Junya Liu, Siyuan Shen, Naiyong Xiao, Qingqing Jiang, Wenzheng Shi
Topics & Concepts
GlycationChemistryFlavorMaillard reactionFood scienceAromaSilver carpLipid oxidationAmino acidLysineCysteineBiochemistryFish <Actinopterygii>Organic chemistryAntioxidantEnzymeReceptorFisheryBiologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals