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Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions

Yueqi Wang, Huifang Wang, Huan Xiang, Shengjun Chen, Yongqiang Zhao, Laihao Li, Dongxiao Sun‐Waterhouse, Yanyan Wu

2024Trends in Food Science & Technology33 citationsDOI

Topics & Concepts

FlavorFood scienceFood processingChemistryBiochemical engineeringEngineeringMeat and Animal Product QualityFood Industry and Aquatic BiologyProtein Hydrolysis and Bioactive Peptides
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions | Litcius