Effect of heat treatment on amino acids and volatile compounds of enzymatic pork trimmings hydrolysate supplemented with xylose and cysteine
Xinzhi Li, Shao‐Quan Liu
Topics & Concepts
ChemistryHydrolysateXyloseCysteineBrowningHydrolysisEnzymatic hydrolysisEnzymeAmino acidChromatographyBiochemistryFood scienceOrganic chemistryFermentationMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals