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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |