Protein hydrolysates of porcine hemoglobin and blood: peptide characteristics in relation to taste attributes and formation of volatile compounds

Yu Fu, Kathrine Holmgaard Bak, Jing Liu, Cristian De Gobba, Marie Tøstesen, Erik T. Hansen, Mikael Agerlin Petersen, Jorge Ruiz Carrascal, Wender Bredie, Rene Lametsch*

*Corresponding author af dette arbejde
    6 Citationer (Scopus)

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    Keyphrases

    Food Science

    Pharmacology, Toxicology and Pharmaceutical Science

    Immunology and Microbiology

    Agricultural and Biological Sciences

    Biochemistry, Genetics and Molecular Biology