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

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Title
Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates
Authors
Keywords
Chinese shrimp, Maillard reaction products, Flavour, Volatile compound, Colour
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 908-916
Publisher
Elsevier BV
Online
2015-09-09
DOI
10.1016/j.lwt.2015.09.007

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