Papers mentioning oyster or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The application of <i>Perinereis aibuhitensis</i> is limited by the poor flavor of its hydrolysate. Thus, we aimed to optimize the preparation conditions of <i>P. aibuhitensis</i>... Read full abstract on PubMed →
Harmful α-dicarbonyl compounds (α-DCCs) were formed via Maillard reaction (MR) during the production of seafood condiments. The method of reducing α-DCCs could be achieved through... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.