Reduction and Control Technology of Harmful Dicarbonyl Compounds in Flounder (<i>Pleuronectiformes</i>) Seafood Condiment Preparation
Harmful α-dicarbonyl compounds (α-DCCs) were formed via Maillard reaction (MR) during the production of seafood condiments. The method of reducing α-DCCs could be achieved through optimizing the MR parameters. In this study, Flounder (<i>Pleuronectiformes</i>) steak was chosen as the raw...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/10/1717 |
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