【論文發表】Roasted fish reaction flavor by plant-based ingredients
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| Author： |
Jing-Wen Lu , Chun-Yu Lin , Mingchih Fang* |
| Department： |
Department of Food Science |
| Keywords： |
Reaction flavor; Fish flavor; Maillard reaction; Lipid degradation; Algae oil |
| Journal Title： |
Food Chemistry |
| Volume： |
460: 140492 (2024); DOI: 10.1016/j.foodchem.2024.140492 |
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