Open AccessEnhancing the Flavor of Pearl Oyster (Pinctada fucata) Extract Using Reaction Flavoring
Author(s) -
Jeong-Goo Kang,
Gi-Ho Nam,
Jin-Yeong Kang,
Seok-Min Hwang,
JeongGyun Kim,
Kwang-Soo Oh
Publication year - 2007
Publication title -
korean journal of fisheries and aquatic sciences
Language(s) - English
Resource type - Journals
eISSN - 2287-8815
pISSN - 0374-8111
DOI - 10.5657/kfas.2007.40.6.350
Subject(s) - maillard reaction , pinctada fucata , odor , flavor , chemistry , food science , glycine , sugar , hydrolysate , organic chemistry , amino acid , pearl , biochemistry , pearl oyster , philosophy , theology , hydrolysis
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom