The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds
Minjie Liao, Siyi Peng, Haibin Guo, Xin Yuan, Kaixin Li, Lingjun Ma, Fang Chen, Xiaosong Hu, Xiaojun Liao, Junfu Ji
Topics & Concepts
FlavorOdorTasteFood scienceChemistryHydrolysisEnzymatic hydrolysisEnzymeBitter tasteBiochemistryOrganic chemistryProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityBiochemical effects in animals