Effect of the Maillard reaction on the physicochemical properties and flavor characteristics of Cymbium pepo hydrolysate

LYU Siying, JIANG Chancong, YANG Yaochong, QIU Weiqiang, BAO Jianqiang, JIN Yinzhe

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 282-290.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 282-290. DOI: 10.13995/j.cnki.11-1802/ts.045421

Effect of the Maillard reaction on the physicochemical properties and flavor characteristics of Cymbium pepo hydrolysate

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(17): 282-290 https://doi.org/10.13995/j.cnki.11-1802/ts.045421

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