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...
| Prif Awduron: | , , , , |
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| Fformat: | Erthygl |
| Iaith: | zho |
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The editorial department of Science and Technology of Food Industry
2022-03-01
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| Cyfres: | Shipin gongye ke-ji |
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| Mynediad Ar-lein: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070087 |