Work

Effects of high‐pressure and CaCl2 pretreatments on the salt taste‐enhancing activity of hydrolysate derived from spent hen meat

Year: 2024

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.14066

Authors: Ruixia Chen, Xiao‐Chen Liu, Xianqi Yao, Wei Wang, Junyi Xiang, Igor Tomasevic, Weizheng Sun

Institutions: South China University of Technology, German Institute of Food Technologies, University of Belgrade

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

Funders: National Natural Science Foundation of China, Ministry of Science and Technology of the People's Republic of China, China Postdoctoral Science Foundation, Higher Education Discipline Innovation Project, Basic and Applied Basic Research Foundation of Guangdong Province

OpenAlex ID: W4405141177

FWCI: 0.115

Cites: 40

Cited by: 1

Related to: 10