1. Characterization of Flavor Properties from Fish (Collichthys niveatus) Through Enzymatic Hydrolysis and the Maillard Reaction. Issue 4 (18th May 2016) Authors: Zhao, Qiaoling; Shen, Qing; Guo, Rui; Wu, Jiajia; Dai, Zhi-yuan Journal: Journal of aquatic food product technology Issue: Volume 25:Issue 4(2016) Page Start: 482 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗