The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal

作者：Ya‐Fang Shang, Bi-Ming Ding, Zhi‐Jing Ni, Kiran Thakur, Jianguo Zhang, Zhao‐Jun Wei · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144734 · 被引用次数：15 · 研究领域：Food Quality and Safety Studies、Protein Hydrolysis and Bioactive Peptides、Biochemical effects in animals