Zobrazeno 1 - 1
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pro vyhledávání: '"Zhangxiang Wanyan"'
Autor:
Yongkang Ye, Shuangshuang Ye, Zhangxiang Wanyan, Hao Ping, Zixun Xu, Shudong He, Xiaodong Cao, Xiangyang Chen, Wanwan Hu, Zhaojun Wei
Publikováno v:
Food chemistry. 378
This work investigated the effect of oxidized beef tallow on the volatile compositions and sensory properties of soybean meal-based Maillard reaction products (MRPs). Various tallow oxidation methods included thermal treatment (TT), enzymatic hydroly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2eb35a39d24137d2f7d72a050938200
https://pubmed.ncbi.nlm.nih.gov/35033715
https://pubmed.ncbi.nlm.nih.gov/35033715
