Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages
Zhiwen Shen, Li Shichao, Jinhong Wu, Faxiang Wang, Xianghong Li, Jian Yu, Yongle Liu, Xiayin Ma
Topics & Concepts
ChemistryFood scienceFlavorSilver carpOdorCarpFish <Actinopterygii>FisheryOrganic chemistryBiologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals