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Updated: Jun 20, 2025

Preparation of High-Quality Fermented Fish Product
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烤鱼的反应风味是由植物性成分

Jing-Wen Lu1, Chun-Yu Lin2, Mingchih Fang1

  • 1Department of Food Science, Collage of Life Science, National Taiwan Ocean University. 2, Beining Rd., Keelung City, Taiwan..

Food chemistry
|July 20, 2024
PubMed
概括

研究人员使用特定的氨基酸,葡萄糖和藻类油开发出一种基于植物的烤鱼味道. 这一突破解决了对真实的植物性肉类替代品的需求,提高了风味.

关键词:
藻类油是一种藻类油.有鱼味的鱼味.脂质降解 脂质降解梅拉德反应是梅拉德反应.反应味道 反应味道

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