Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products

Lipid oxidation and the Maillard reaction are two of the most important reactions affecting the flavor of foods that have been heat-processed. To investigate the contribution of lipids to the mussel’s flavor, the mussel’s Maillard reaction products (MRPs) were prepared with polar lipids (mainly phos...

Descripción completa

Detalles Bibliográficos
Autores principales: Xin, Ran, Ma, Lixin, Liu, Rong, Huang, Xuhui, Fu, Baoshang, Dong, Xiuping, Qin, Lei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562662/
https://www.ncbi.nlm.nih.gov/pubmed/36230091
http://dx.doi.org/10.3390/foods11193015

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562662/
https://www.ncbi.nlm.nih.gov/pubmed/36230091
http://dx.doi.org/10.3390/foods11193015

Ejemplares similares