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Feasibility Analysis on the Application of the Maillard Reaction in Developing Lentinula Edodes Umami Seasoning: Based on the Umami Substances, Sensory Quality, Physicochemical Properties of the Products

Jianguo Qiu,Hongyu Li,Lijia Zhang, Junqi Li,Zhengfeng Fang,Cheng Li,Hong Chen,Fahad Al-Asmari,Manal Y. Sameeh,Wenjuan Wu,Yuntao Liu,Zhen Zeng

FOOD CHEMISTRY-X（2024）

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Key words
Umami substances,Maillard reaction,Sensory quality,Physicochemical properties
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