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

<div>Response surface plots (a, c, and e) and contour plots (b, d, and f) for the interactive effects of initial pH (x1), temperature (x2), and time (x3) on the DG of the Maillard reaction.</div>

Journal of Food Quality

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Figure 3

Figure 3: The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone

Figure 3 | The Preparation and Identification of Characteristic Flavour Compounds of Maillard Reaction Products of Protein Hydrolysate from Grass Carp (Ctenopharyngodon idella) Bone 