Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides

作者：Hongbo Yi, Jun Li, Peng Wang, Shengnan Wang, Xiaofei Guo, Danshi Zhu, He Liu, Na Zhang · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.106975 · 被引用次数：9 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Biochemical effects in animals、Advanced Glycation End Products research