Flavor and structure characteristics of egg white peptides based on γ-glutamylation modification: A promising flavor enhancement strategy

作者：Jingbo Liu, Dongfang Wang, Yongqi Yu, Shengrao Li, Siwen Lyu, Ting Zhang, Qi Yang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144749 · 被引用次数：9 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Biochemical Analysis and Sensing Techniques、Biochemical effects in animals