Development of grilled-type shrimp flavor by Maillard reaction and sensory evaluation

Journal of Food Science and Nutrition

Volumn 15, Issue 4, 2010, Pages 309-315

  Kim, Myung Chan ^a   Oh, Jung Hwan ^a   Kim, Bong Yeon ^a   Cho, Sueng Mock ^b   Lee, Da Sun ^c   Nam, Min Hee ^c   Kim, Seon Bong ^c   Lee, Yang Bong ^c  

^a Silla University   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c Pukyong National University   (South Korea)

Author keywords

Alcalase; Grilled type shrimp flavor; Maillard reaction; Reaction flavor; Sensory evaluation

Indexed keywords

DECAPODA (CRUSTACEA);

EID: 84866537255     PISSN: 1226332X     EISSN: None     Source Type: Journal    
DOI: 10.3746/jfn.2010.15.4.309     Document Type: Article

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