Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS

Bibliographic Details
Published in:Journal of Aquatic Food Product Technology
Main Authors: Zhang, Di, Ji, Wei, Peng, Yuanhuai, Ji, Hongwu, Gao, Jing
Format: Article in Journal/Newspaper
Language:English
Published: Informa UK Limited 2020
Subjects:
Antarctic
Antarc*
Antarctic Krill
Online Access:http://dx.doi.org/10.1080/10498850.2020.1723764
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1723764
id crinformauk:10.1080/10498850.2020.1723764
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spelling crinformauk:10.1080/10498850.2020.1723764 2024-06-23T07:46:26+00:00 Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS Zhang, Di Ji, Wei Peng, Yuanhuai Ji, Hongwu Gao, Jing 2020 http://dx.doi.org/10.1080/10498850.2020.1723764 https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1723764 en eng Informa UK Limited Journal of Aquatic Food Product Technology volume 29, issue 3, page 279-292 ISSN 1049-8850 1547-0636 journal-article 2020 crinformauk https://doi.org/10.1080/10498850.2020.1723764 2024-05-30T08:17:05Z Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill Informa Antarctic Journal of Aquatic Food Product Technology 29 3 279 292
institution Open Polar
collection Informa
op_collection_id crinformauk
language English
format Article in Journal/Newspaper
author Zhang, Di
Ji, Wei
Peng, Yuanhuai
Ji, Hongwu
Gao, Jing
spellingShingle Zhang, Di
Ji, Wei
Peng, Yuanhuai
Ji, Hongwu
Gao, Jing
Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS
author_facet Zhang, Di
Ji, Wei
Peng, Yuanhuai
Ji, Hongwu
Gao, Jing
author_sort Zhang, Di
title Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS
title_short Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS
title_full Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS
title_fullStr Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS
title_full_unstemmed Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS
title_sort evaluation of flavor improvement in antarctic krill defluoridated hydrolysate by maillard reaction using sensory analysis, e-nose, and gc-ms
publisher Informa UK Limited
publishDate 2020
url http://dx.doi.org/10.1080/10498850.2020.1723764
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1723764
geographic Antarctic
geographic_facet Antarctic
genre Antarc*
Antarctic
Antarctic Krill
genre_facet Antarc*
Antarctic
Antarctic Krill
op_source Journal of Aquatic Food Product Technology
volume 29, issue 3, page 279-292
ISSN 1049-8850 1547-0636
op_doi https://doi.org/10.1080/10498850.2020.1723764
container_title Journal of Aquatic Food Product Technology
container_volume 29
container_issue 3
container_start_page 279
op_container_end_page 292
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