Analysis on antibacterial activities and volatile compounds of Maillard reaction products derived from squid skin
Maillard reaction products (MRPs) could offer flavor and aroma for food, and also render functional characteristics. In this work, three squid skin Maillard reaction products with glucose (GSS), fructose (FSS) and lactose (LSS) were prepared, whose volatile compounds were analyzed by gas chromatogra...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/05/e3sconf_iaecst2020_01028.pdf |