Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology
Gao, Pei, Xia, Wenshui, Li, Xinzhi, Liu, ShaoquanVolume:
331
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127353
Date:
November, 2020
File:
PDF, 1.62 MB
2020