Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review

被引：0
|
作者：
Hu, Yingying [1 ,2 ]
Badar, Iftikhar Hussain [3 ,4 ]
Liu, Yue [1 ]
Zhu, Yuan [2 ]
Yang, Linwei [2 ]
Kong, Baohua [3 ]
Xu, Baocai [1 ]
机构：
[1] School of Food and Biological Engineering, Hefei University of Technology, Anhui, Hefei,230009, China
[2] State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Jiangsu, Nanjing,210041, China
[3] College of Food Science, Northeast Agricultural University, Heilongjiang, Harbin,150030, China
[4] Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore,54000, Pakistan
来源：
Food Chemistry | 2024年 / 453卷
关键词：
101;
D O I：
10.1016/j.foodchem.2024.139664
中图分类号：
学科分类号：
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