Thermal processing-induced proteolysis drives concurrent changes in bioactive peptides, flavor volatiles, and umami taste compounds in dairy beef tenderloin
Fuente:
Food Chemistry
Publication date: 1 November 2026Source: Food Chemistry, Volume 528Author(s): Farouq Heidar Barido, Kok-Gan Chan, Abinawanto, Kah Ooi Chua, Sung Ki Lee