Four reducing sugars on the physicochemical and salt taste-enhancing properties of Maillard reaction products from fish skin collagen peptides

ZHANG Tingyi; WANG Can; LI Zhiheng; WANG Bei; FU Yu; WU Wei

doi:10.13995/j.cnki.11-1802/ts.025571

ZHANG Tingyi, WANG Can, LI Zhiheng, WANG Bei, FU Yu, WU Wei

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 161-166.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 161-166. DOI: 10.13995/j.cnki.11-1802/ts.025571

Four reducing sugars on the physicochemical and salt taste-enhancing properties of Maillard reaction products from fish skin collagen peptides

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(13): 161-166 https://doi.org/10.13995/j.cnki.11-1802/ts.025571

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Received	Revised	Published
2020-09-04	2020-12-09	2021-07-15
Issue Date
2021-08-02

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