Improvement on non-Na+ saltiness via Maillard reaction between Katsuwonus pelamis hydrolysates and reducing sugar
Salt plays an important role in giving saltiness and adjusting taste in daily life. However, excessive intake of salt will cause certain harm to the body. Therefore, it has become an urgent need to develop new food processing strategies to reduce salt without reducing saltiness. In present study, Ma...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2024-09-01
|
| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240079 |