The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds

作者：Minjie Liao, Siyi Peng, Haibin Guo, Xin Yuan, Kaixin Li, Lingjun Ma, Fang Chen, Xiaosong Hu, Xiaojun Liao, Junfu Ji · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.105054 · 被引用次数：18 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Meat and Animal Product Quality、Biochemical effects in animals