Effects of Ingredients Composition on Meat Flavor Prepared with High Temperature Sesame Cake Protein Hydrolysate

To analyze the effect of the composition of ingredients (Sulfur-containing substance, saccharide) on meat flavor derived from high temperature sesame cake protein hydrolysate (HTSPH), the influence of five sulfides such as cysteine (L-Cys), methionine (L-Met), thiamine (VB1) on the sensory evaluatio...

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書誌詳細

出版年:	Shipin gongye ke-ji
主要な著者:	Xin LU, Lixia ZHANG, Qiang SUN, Jing YOU, Jinian HUANG
フォーマット:	論文
言語:	中国語
出版事項:	The editorial department of Science and Technology of Food Industry 2024-07-01
主題:	sulfur-containing substance pentose aldose mixture design partial least squares regression
オンライン･アクセス:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080220