2019•Food ChemistryRequires access

Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat

Jie-Ting Geng, Kigen Takahashi, Toshiki Kaido, Masaru Kasukawa, Emiko Okazaki, Kazufumi Osako

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Key concepts: Maillard reaction, Browning, Food science, Squid, Chemistry, Amino acid, Biochemistry, Biology

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Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat — Research Paper | ScholarLens