An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteases
Yuhang Fan, Wenting Hui, Qian Liu, Jinxuan Cao, Sitong Liu, Fangda Sun, Baohua Kong
Topics & Concepts
ProteasesFlavorSaccharomyces cerevisiaeFermentationHydrolysisChemistryFood scienceIsolation (microbiology)BiochemistryYeastEnzymeBiologyMicrobiologyProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityProteins in Food Systems