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Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process

Junpeng Zeng, Nan Meng, Yu Song, Xiaowei Fan, Xiaoming Jiang, Peixu Cong, Yanjun Liu, Changhu Xue, Jie Xu

2024Food Chemistry19 citationsDOI

Topics & Concepts

ChemistryMaillard reactionFlavorLipid oxidationFood scienceNonanalSquidPolyunsaturated fatty acidChromatographyBiochemistryFatty acidEcologyAntioxidantBiologyMeat and Animal Product QualityBiochemical effects in animalsBiochemical Analysis and Sensing Techniques
Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process | Litcius