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

标题
Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates
作者
关键词
Chinese shrimp, Maillard reaction products, Flavour, Volatile compound, Colour
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 908-916
出版商
Elsevier BV
发表日期
2015-09-09
DOI
10.1016/j.lwt.2015.09.007

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