Formation of Glycated Products and Quality Attributes of Shrimp Patties Affected by Different Cooking Conditions
Author:
Affiliation:
1. College of Food Science and engineering, Ocean University of China, Qingdao, Shandong, China
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2019.1707927
Reference37 articles.
1. Dietary Maillard Reaction Products: Implications for Human Health and Disease
2. Determination of N ɛ-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry
3. Do Sulfhydryl Groups Affect Aggregation and Gelation Properties of Ovalbumin?
4. Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks
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