Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship
Yu Fu(University of Copenhagen), Jing Liu(University of Copenhagen), Wei Zhang(University of Copenhagen), Sandra S. Wæhrens(University of Copenhagen), Marie Tøstesen, Erik T. Hansen, Wender L.P. Bredie(University of Copenhagen), René Lametsch(University of Copenhagen)
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