Effect of Maillard reaction with xylose, yeast extract and methionine on volatile components and potent odorants of tuna viscera hydrolysate
Author:
Funder
Kasetsart University Research and Development Institute
Publisher
The Korean Society of Fisheries and Aquatic Science
Subject
Molecular Biology,Aquatic Science,Biochemistry,Oceanography
Link
http://www.e-fas.org/download/download_pdf?doi=10.47853/FAS.2023.e33
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3. Studies on popcorn aroma and flavor volatiles;Buttery;J Agric Food Chem.,1997
4. Characterization of some volatile constituents of bell peppers;Buttery;J Agric Food Chem.,1969
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