The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds-Reference-Cited by-同舟云学术

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The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds

Published:2024-12 Issue: Volume:62 Page:105054
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liao Minjie,Peng Siyi,Guo Haibin,Yuan Xin^ORCID,Li Kaixin,Ma Lingjun,Chen Fang,Hu Xiaosong,Liao Xiaojun,Ji Junfu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference48 articles.

1. Comparison of conventional heat treatment with selected non-thermal technologies for the inactivation of the commercial protease Protamex;Arroyo;Food and Bioproducts Processing,2017

2. Explorative study for the rapid detection of adulterated surimi using gas chromatography-ion mobility spectrometry;Chen;Food Chemistry,2024

3. Effects of ultrasonic pretreatment on the structure and functionality of chicken bone protein prepared by enzymatic method;Dong;Food Chemistry,2019

4. Aroma and flavor profile of raw and roasted Agaricus bisporus mushrooms using a panel trained with aroma chemicals;Du;LWT-food Science & Technology,2021

5. Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates;Fuentes;LWT-food Science & Technology,2024

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