Influence of Maillard Reaction in Volatile Flavor Compounds of Blue Round Scad (Decapterus maruadsi) Enzymatic Hydrolysate
Author:
Affiliation:
1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, PR China
Funder
National Natural Science Foundation of China
Outstanding Young Scientific Research Project of Fujian Agriculture and Forestry University
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1910762
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