Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat

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Title
Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat
Authors
Keywords
Squid, Maillard reaction, Arginine, Free amino acids, pH, Dried food
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-01-18
DOI
10.1016/j.foodchem.2019.01.056

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