Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement
Protein hydrolysis can yield a diversity of bioactive peptides, thus the functional foods containing protein hydrolysates can improve human health. However, the utilization of protein hydrolysates in functional foods is limited for the unpleasant taste attributed to the bitter peptides generated dur...
| الحاوية / القاعدة: | Shipin gongye ke-ji |
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| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | مقال |
| اللغة: | الصينية |
| منشور في: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040223 |