Effects of thermal processing on the flavor molecules of goat by-product hydrolysates
Ana Rita Ribeiro de Araújo Cordeiro, Lorena Lucena de Medeiros, Taliana Kênia Alencar Bezerra, Maria Teresa Bertoldo Pacheco, Mércia de Sousa Galvão, Mario Estévez
Topics & Concepts
HydrolysateChemistryFlavorBacillus licheniformisHydrolysisFood scienceEnzymatic hydrolysisAromaChromatographyBiochemistryBiologyBacteriaGeneticsBacillus subtilisProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityInsect Utilization and Effects