Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions

作者：Yueqi Wang, Huifang Wang, Huan Xiang, Shengjun Chen, Yongqiang Zhao, Laihao Li, Dongxiao Sun‐Waterhouse, Yanyan Wu · 发表于：Trends in Food Science & Technology · 年份：2024 · DOI：10.1016/j.tifs.2024.104523 · 被引用次数：35 · 研究领域：Meat and Animal Product Quality、Food Industry and Aquatic Biology、Protein Hydrolysis and Bioactive Peptides