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The starch hydrolysis and aroma retention caused by salivary α-amylase during oral processing of food

Yufeng Zhang, Yong Chen, Jianshe Chen

2021Current Opinion in Food Science38 citationsDOI

Topics & Concepts

SalivaAmylaseStarchFood scienceAromaPerceptionHydrolysisFood processingChemistryPsychologyBiochemistryEnzymeNeuroscienceProtein Hydrolysis and Bioactive PeptidesEnzyme Production and CharacterizationSalivary Gland Disorders and Functions
The starch hydrolysis and aroma retention caused by salivary α-amylase during oral processing of food | Litcius