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Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain
There is a growing market for the use of hydrolysates from animal side-streams for production of high-protein supplements. However, there can be issues with development of off-flavors, either due to the raw material in question or due to the hydrolysis process itself. This study examined the develop...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017756/ https://www.ncbi.nlm.nih.gov/pubmed/29419737 http://dx.doi.org/10.3390/molecules23020357 |