Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation
| Autor: | Yao, Hongli a, e, 1, Liu, Shuangping a, b, c, d, 1, ⁎, Chang, Rui a, Liu, Tiantian a, c, d, Zhou, Zhilei a, b, c, d, Mao, Jian a, b, c, d, ⁎ |
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| Zdroj: | In Food Research International January 2025 200 |
| Databáze: | ScienceDirect |
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