Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets

Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 103, January 2018, Pages 390-397

Wilson P. Semedo Tavares, Shiyuan Dong, Weiya Jin, Yuhong Yang, Kaining Han, Fengchao Zha, Yuanhui Zhao, Mingyong Zeng,