Roasted fish reaction flavor by plant-based ingredients
Jing-Wen Lu, Chun-Yu Lin, Mingchih Fang
Topics & Concepts
FlavorMaillard reactionChemistryFood scienceLipid oxidationMackerelFish <Actinopterygii>Organic chemistryBiologyAntioxidantFisheryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques