Dynamic Changes in Volatile Flavor Components during Enzymatic Hydrolysis of Walnut (Juglans regia L.) Protein

In order to study the dynamic changes in volatile flavor components of walnut (Juglans regia L.) protein during enzymatic hydrolysis, single-enzyme hydrolysis was carried out using Protamex® protease. The headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to ana...

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Bibliographic Details
Main Authors: Kai LI, Yuchuan FAN, Lan DING, Ming ZENG, Hao SONG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-03-01
Series:Shipin gongye ke-ji
Subjects:
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070087