Impact of Enzymatic Hydrolysis on the Structural Characteristic and Flavor Profile of Porcine Blood Meal Hydrolysates: Insights From FT‐IR, CD, and HS‐SPME‐GC‐MS
Year: 2025
Type: article
Source: Journal of Food Science
Authors: Rong Jia, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Wendi Teng, Ying Wang
Institution: Beijing Technology and Business University
Language: English
Subfield: Molecular Biology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
Awards: G5645945491, G5722157976
OpenAlex ID: W4413875037