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Chinese shrimp waste hydrolysates (CSWHs) with or without xylose were heated with increasing time (0–180 min) at 115 °C, pH 8.0, to explored characteristics of Maillard reaction and the rules for the formation of flavour in hydrolysates. The results suggested that CSWHs could be modified by Maillard reaction and exhibited stronger pleasant flavour than thermal degradation at proper heating time. During...
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