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Maillard reaction and lipid peroxidation contribute to non‐enzymatic browning in krill‐based products: A model study on proposed mechanisms |
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| Authors: | Fung Sieng Henna Lu Inge Bruheim Charlotte Jacobsen |
| Affiliation: | 1. Division of Industrial Food Research, Technical University of Denmark, Lyngby, Denmark;2. Olympic Seafood AS, Fosnavaag, Norway |
| Abstract: | |
| Keywords: | Amino sugar Krill Krill shell Lipid oxidation Strecker degradation |