Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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2. Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas);International Journal of Biological Macromolecules;2024-03
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4. Surimi Production from Tropical Mackerel: A Simple Washing Strategy for Better Utilization of Dark-Fleshed Fish Resources;Resources;2023-10-23
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