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An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteases

Yuhang Fan; Wenting Hui; Qian Liu; Jinxuan Cao; Sitong Liu; Fangda Sun; Baohua Kong
Food Chemistry · Vol. 493 · pp. 145999 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-11-01
Publication Year2025
Volume493
Pages145999
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.145999
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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