Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein-Reference-Cited by-同舟云学术

Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein

Published:2020-11 Issue: Volume:331 Page:127369
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Xiao,Zou Ye,Wang Daoying,Xiong Guoyuan,Xu Weimin

Funder

China Agriculture Research System

National Natural Science Foundation of China

Natural Science Foundation Program of Jiangsu Province

Anhui Provincial Natural Science Foundation

Agricultural Science and Technology Independent Innovation Project of Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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4. Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds;Chen;Food Chemistry,2019

5. FAO. 2018. FAOSTAT Domains. Food and Agriculture organization of the United Nations. Accessed May 2019. http://faostat3.fao.org/faostat-gateway/go/to/do-wnload/Q/QL/E.

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