Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances
Rong Qian,
Chang Sun,
Ting Bai
et al.
Abstract:Myofibrillar proteins are an important component of proteins. Flavor characteristics are the key attributes of food quality. The ability of proteins to bind flavor is one of their most fundamental functional properties. The dynamic balance of release and retention of volatile flavor compounds in protein-containing systems largely affects the sensory quality and consumer acceptability of foods. At present, research on flavor mainly focuses on the formation mechanism of flavor components, while there are few rep… Show more
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