Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates

Published 2019 View Full Article

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Title
Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates
Authors
Keywords
Takifugu obscurus, muscle, Maillard reaction product, Gas chromatography–mass spectrometry, Sensory evaluation, Umami, Kokumi
Journal
FOOD CHEMISTRY
Volume 290, Issue -, Pages 40-46
Publisher
Elsevier BV
Online
2019-03-15
DOI
10.1016/j.foodchem.2019.03.065

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