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

<div>Relationship between the observed and predicted values of the degree of graft (Parity plot).</div>

Journal of Food Quality

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Figure 2

Figure 2: The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (<i>Ctenopharyngodon idella</i>) Bone 

Figure 2 | The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone 