Study on preparation of seafood-like seasoning base by Maillard reaction from mussel cooking liquid and analysis of volatile flavor compounds

KE Zhigang, WU Tao, CHEN Hui, ZHOU Xuxia, JIN Youding, DAI Yangzhang, DENG Shanggui, ZHOU Xiaomin, DING Yuting, LIU Shulai, XIANG Xingwei

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (1) : 232-240.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (1) : 232-240. DOI: 10.13995/j.cnki.11-1802/ts.033572

Study on preparation of seafood-like seasoning base by Maillard reaction from mussel cooking liquid and analysis of volatile flavor compounds

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(1): 232-240 https://doi.org/10.13995/j.cnki.11-1802/ts.033572

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