Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings
Xinzhi Li, Shao‐Quan Liu
Topics & Concepts
FurfuralChemistryXyloseHydrolysateFlavourFood scienceHydrolysisAromaBrowningOrganic chemistryFermentationCatalysisMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies