Using high-temperature cooking for different times for bone soup: Physicochemical properties, protein oxidation and nutritional value
Chenwei Ma, Xiaojing Tian, Yangshuai Li, Jingjing Guo, Xinhua Wang, Sihong Chen, Lei Bai, Yang Wang, Yafei Zhang, Wenhang Wang, Yafei Zhang, Wenhang Wang
Topics & Concepts
Food scienceChemistryAmino acidGlycineComposition (language)NutrientCooking methodsBiochemistryOrganic chemistryPhilosophyLinguisticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals