Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction
Sun, Hong‐Mei, Wang, Jin‐Zhi, Zhang, Chun‐Hui, Li, Xia, Xu, Xiong, Dong, Xian‐Bing, Hu, Li, Li, Chun‐Hong
Published in Journal of food science (01.12.2014)
Published in Journal of food science (01.12.2014)
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Journal Article
Preparation of Substrate for Flavorant from Chicken Bone Residue with Hot-Pressure Process
Wang, Jin-Zhi, Dong, Xian-Bing, Yue, Jian-Ying, Zhang, Chun-Hui, Jia, Wei, Li, Xia
Published in Journal of food science (01.03.2016)
Published in Journal of food science (01.03.2016)
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Journal Article
Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts
Dong, Xian-bing, Li, Xia, Zhang, Chun-hui, Wang, Jin-zhi, Tang, Chun-hong, Sun, Hong-mei, Jia, Wei, Li, Yin, Chen, Lin-li
Published in Food chemistry (15.08.2014)
Published in Food chemistry (15.08.2014)
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