Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating

• Published in: LWT
• Main Authors: Xu, Yongyang, Xiang, Ping, Qiu, Weiqiang, Feng, Yuhui, Jin, Yingshan, Deng, Shanggui, Tao, Ningping, Jin, Yinzhe
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2022
• Subjects: Food Science; Antarc*; Antarctic; Antarctic Krill
• Online Access: http://dx.doi.org/10.1016/j.lwt.2022.113355; https://api.elsevier.com/content/article/PII:S0023643822002900?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0023643822002900?httpAccept=text/plain