Interactions of food proteins with sulfur-containing flavor compounds: Molecular mechanism, processing effect and aroma release
Fuente:
Trends in Food Science & Technology
Publication date: October 2026Source: Trends in Food Science & Technology, Volume 176Author(s): Haobo Jin, Yilin Zhang, Adil M. Abker, Yueyue Liu, Zuobing Xiao, Zhaogai Wang