Influence of proteolytic enzyme treatment on the changes in...

Food Chemistry 2020 / 12 Vol. 333

Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi

Zhao, Di, Li, Hao, Huang, Mingxuan, Wang, Taolin, Hu, Yue, Wang, Liping, Xu, Dening, Mao, Shengyong, Li, Chunbao, Zhou, Guanghong
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Volume:
333
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127549
Date:
December, 2020
File:
PDF, 1.83 MB
2020
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