换一批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.
第一作者：
Rong,Jia
第一单位：
Key Laboratory of Geriatric Nutrition and Health, School of Food and Health, Beijing Technology and Business University, Beijing, China.
作者：
医学主题词
动物(Animals);水解作用(Hydrolysis);猪(Swine);调味剂(Flavoring Agents);味觉(Taste);蛋白水解产物(Protein Hydrolysates);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);固相微萃取(Solid Phase Microextraction);谱学, 傅里叶变换红外(Spectroscopy, Fourier Transform Infrared);人类(Humans);肽水解酶类(Peptide Hydrolases);挥发性有机化合物(Volatile Organic Compounds);分子量(Molecular Weight);亲水和疏水相互作用(Hydrophobic and Hydrophilic Interactions)
DOI
10.1111/1750-3841.70454
PMID
40888139
发布时间
2025-09-01
- 浏览1
Journal of food science
e70454页
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