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 for this work
    6 Citations (Scopus)

    Fingerprint

    Dive into the research topics of 'Protein hydrolysates of porcine hemoglobin and blood: peptide characteristics in relation to taste attributes and formation of volatile compounds'. Together they form a unique fingerprint.

    Agriculture & Biology

    Medicine & Life Sciences