Improvement of Thermal Stability of Fish Water Soluble Proteins with Glucose-6-phosphate through the Maillard Reaction

Fisheries Science

Volumn 64, Issue 6, 1998, Pages 973-978

  Wahyuni, Mita ^a   Ishizaki, Shoichiro ^a   Tanaka, Munehiko ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Blue marlin; Glucose; Glucose 6 phosphate; Maillard reaction; Thermal stability; Water soluble proteins

Indexed keywords

MAKAIRA MAZARA; MAKAIRA NIGRICANS;

EID: 0542378829     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.64.973     Document Type: Article

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