换一批Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity.
第一作者：
Pui Khoon,Hong
第一单位：
Department of Agricultural, Food and Nutritional Science (AFNS), Faculty of Agricultural, Life and Environmental Sciences (ALES), University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada.
作者：
医学主题词
膳食蛋白质类(Dietary Proteins);食品处理和加工(Food Handling);葡糖胺(Glucosamine);糖基化(Glycosylation);水解作用(Hydrolysis);肉(Meat);味觉(Taste);转谷酰胺酶(Transglutaminases)
DOI
10.1016/j.foodchem.2015.11.096
PMID
26675851
发布时间
2018-12-02
- 浏览55
Food chemistry
1143-52页
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