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Effects of high‐pressure and CaCl2 pretreatments on the salt taste‐enhancing activity of hydrolysate derived from spent hen meat

Fuente: Wiley Open Access

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Bibliographische Detailangaben
Hauptverfasser:	Ruixia Chen, Xiao‐Chen Liu, Xianqi Yao, Wei Wang, Junyi Xiang, Igor Tomasevic, Weizheng Sun
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2024
Schlagworte:	Journal of the Science of Food and Agriculture
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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