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Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone

Zhi‐Liang Zheng, Min Zhang, Hanzhi Fan, Yaping Liu

2021Food Bioscience55 citationsDOI

Topics & Concepts

AntioxidantEnzymatic hydrolysisFlavorHydrolysateChemistryHydrolysisEnzymeMicrowaveUltrasonic sensorFood scienceBiochemistryMedicineComputer scienceRadiologyTelecommunicationsProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animalsMeat and Animal Product Quality
Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone | Litcius