1Formation of off-flavor from cattle hooves during heat treatment and application of proteolysis/glycation method to remove the off-flavor

作者： Zhang, Xiule; Fan, Xia; Zhao, Di; Ye, Keping; Wang, Hui; Zhang, Ting; SCI

机构： Nanjing Agr Univ, Coll Food Sci & Technol, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R China; Xinjiang Hualing Agr Sci & Technol Dev Co Ltd, Urumqi 831400, Peoples R China; Xinjiang Acad Agr Sci, Inst Agroprod Storage & Proc, Urumqi 830091, Peoples R China;

来源：FOOD BIOSCIENCE

关键词： Cattle hooves; Off-flavor; Aroma recombination; Metabolomics; Proteolysis; Glycation

年份：2025