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LIN Ziying on Muck Rack

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复合酶水解牛肉热反应制备牛肉香基及特征风味物质鉴定

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By Wang Wei, Xin Xuan, LIN Ziying
| spgykj.com
Abstract: This study aimed to investigate the effects of complex enzymatic hydrolysis on the volatile flavor compounds and sensory characteristics of thermal reaction products derived from beef hydrolysate, providing a scientific basis for optimizing the production process and elucidating the flavor formation mechanism of beef flavorings.
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