The effect on product structure and volatile compounds of chicken liver by fermentation
Author:
Funder
Jiangsu Provincial Agricultural Science and Technology Innovation Fund
Earmarked Fund for China Agriculture Research System
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
1. Evaluation of antioxidant and antibacterial activities of fish protein hydrolysate produced from Malaysian fish sausage (Keropok Lekor) by-products by indigenous Lactobacillus casei fermentation;Abd Rashid;Journal of Cleaner Production,2022
2. Methods of keratin extraction from poultry feathers and their effects on antioxidant activity of extracted keratin;Alahyaribeik;International Journal of Biological Macromolecules,2020
3. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein;Chen;Food Chemistry,2020
4. Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation;Garde-Cerdán;LWT - Food Science and Technology,2008
5. Understanding the relationship between rheological characteristics of pulsed electric fields treated chitosan-zein-poly(vinyl alcohol)-polyethylene glycol composite dispersions and the structure-function of their resulting thin-films;Giteru;Food Hydrocolloids,2021
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