Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates

作者：Yongkang Ye, Shuangshuang Ye, Zhangxiang Wanyan, Ping Hao, Zixun Xu, Shudong He, Xiaodong Cao, Xiangyang Chen, Wanwan Hu, Zhao‐Jun Wei · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.132119 · 被引用次数：42 · 研究领域：Advanced Glycation End Products research、Protein Hydrolysis and Bioactive Peptides、Meat and Animal Product Quality