Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship-Reference-Cited by-同舟云学术

Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship

Published:2020-02 Issue: Volume:306 Page:125613
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fu Yu^ORCID,Liu Jing,Zhang Wei,Wæhrens Sandra S.,Tøstesen Marie,Hansen Erik T.,Bredie Wender L.P.,Lametsch René

Funder

Danish Ministry of Food, Agriculture and Fisheries

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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