HAIXIA, Tang; YUNI, Huang; YIJUN, LIN; XUEREN, Chen; JIAYUN, Li; HUIYI, Peng; ZHAO, Yang. Sensory, Color, Reaction Rate, and Volatile Flavor Components of Maillard Reaction Products From Oyster Protein Hydrolysates with Different Degree of Hydrolysis. Highlights in Science, Engineering and Technology, [S. l.], v. 125, p. 361–370, 2025. DOI: 10.54097/dn9q5055. Disponível em: https://hsetdata.com/index.php/ojs/article/view/148. Acesso em: 24 apr. 2026.