Work

Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates

Year: 2022

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2022.132119

Authors: Yongkang Ye, Shuangshuang Ye, Zhangxiang Wanyan, Hao Ping, Zixun Xu, Shudong He, Xiaodong Cao, Xiangyang Chen, Wanwan Hu, Zhaojun Wei

Institutions: Hefei University of Technology, North Minzu University, Huangshan University

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4206796290

FWCI: 2.415

Cites: 41

Cited by: 40

Related to: 10