The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (<i>Ctenopharyngodon idella</i>) Bone

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Journal of Food Quality

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Figure 1

Figure 1: The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (<i>Ctenopharyngodon idella</i>) Bone 

Figure 1 | The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone 