Study of the mechanism of flavor compounds formed via...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 10

Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract

Xu, Xinru, Yu, Mingguang, Raza, Junaid, Song, Huanlu, Gong, Lin, Pan, Wenqing
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Journal:
LWT
DOI:
10.1016/j.lwt.2020.110371
Date:
October, 2020
File:
PDF, 1.62 MB
2020
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