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Effect of different roasting steps on protein degradation... | ResearchHub
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Effect of different roasting steps on protein degradation and lipid oxidative hydrolysis, promoting flavor in Larou
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Authors
Caixia Lin
3 more
Caixia Lin
•
Wei Su
1 more
•
Qi Qi
Published
May 31, 2024
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Journal
LWT
Topics
Chemistry
Biochemistry
Physical Chemistry
Animal Science And Zoology
Food Science
Show all topics
DOI
10.1016/j.lwt.2024.116249
License
CC-BY-NC
Supporters
Support the authors with ResearchCoin
Tip RSC
Journal
LWT
Topics
Chemistry
Biochemistry
Physical Chemistry
Animal Science And Zoology
Food Science
Show all topics
DOI
10.1016/j.lwt.2024.116249
License
CC-BY-NC
