Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
Ruixia Chen, Xiaochen Liu, Junyi Xiang, Weizheng Sun, Igor Tomašević
Topics & Concepts
Food scienceSodiumTasteChemistryUmamiMeat packing industryLow sodiumOrganic chemistryMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive Peptides