Study of the mechanism of flavor compounds formed via taste-active peptides in bovine bone protein extract
Xinru Xu, Mingguang Yu, Junaid Raza, Huanlu Song, Lin Gong, Wenqing Pan
Topics & Concepts
Maillard reactionChemistryXyloseFlavorTasteAmino acidPeptideAromaBiochemistryOrganic chemistryFood scienceFermentationBiochemical Analysis and Sensing TechniquesBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides