Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate
Zhi‐Liang Zheng, Min Zhang, Wenchao Liu, Yaping Liu
Topics & Concepts
Maillard reactionChemistryFood scienceHexanalTallowUmamiLipid oxidationFlavorPhospholipidHydrolysateOrganic chemistryBiochemistryAntioxidantHydrolysisMembraneProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityBiochemical effects in animals