| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542591 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠MTGase cross-linking reaction increased the peptides content of 1000-5000 Da. ⺠MSPC enhanced umami, mouthfulness, continuity, meaty etc., compared with MSP. ⺠MTGase cross-linking reaction did not influence antioxidant activity of MRPs.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Na Song, Chen Tan, Meigui Huang, Ping Liu, Karangwa Eric, Xiaoming Zhang, Shuqin Xia, Chengsheng Jia,