Work

Flavor strengthening Maillard‐modified peptides of hydrolyzed corn protein: auxiliary bacteriostatic function on spare rib broth and its underlying mechanism

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70220

Authors: Jingyang Yu, Ye Zhou, Yishun Yao, Foxin Zhang, Shuqin Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Alabama Agricultural and Mechanical 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: W4417311980

FWCI: 0.522

Cites: 48

Cited by: 2

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