Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp

Author:

Chen Lihua1,Zeng Wenhua1,Rong Yuzhi1ORCID,Lou Bao2

Affiliation:

1. School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai 201418 China

2. School of Institute of Hydrobiology Zhejiang Academy of Agricultural Sciences Hangzhou 310021 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference39 articles.

1. Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

2. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)

3. Determination of flavour nucleotides in Penaeus chinensis by RP‐HPLC;Chen L.H.;Food Science,2009

4. Determination of glycine betaine in aquatic products by high performance liquid chromatography;Ding Y.;Food Industry Science and Technology,2019

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