Effects of high-pressure and CaCl<sub>2</sub> pretreatments on the salt taste-enhancing activity of hydrolysate derived from spent hen meat

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Naziv:	Effects of high-pressure and CaCl<sub>2</sub> pretreatments on the salt taste-enhancing activity of hydrolysate derived from spent hen meat
Autori:	Chen, Ruixia; Liu, Xiao Chen; Yao, Xianqi; Wang, Wei; Xiang, Junyi; Tomasevic, Igor ; Sun, Weizheng
Godina:	2024
Publikacija:	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
ISSN:	0022-5142 Journal of the Science of Food and Agriculture Pretraži identifikator
Tip rezultata:	Naučni članak
DOI:	10.1002/jsfa.14066
WoS-ID:	001376907700001
Scopus-ID:	2-s2.0-85211164374
URI:	https://enauka.gov.rs/handle/123456789/955989
Projekat:	National Natural Science Foundation of China [32172257] Ministry of Science and Technology of the People's Republic of China [DL2022163005L] Guangdong Basic and Applied Basic Research Foundation [2023A1515110575] China Postdoctoral Science Foundation [2024 M750952] Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032] Technology Innovation Project of Shandong Province [202361500370] The 111 Project [B17018]
Izvor metapodataka:	(Preuzeto iz Nasi u WoS)
M-kategorija:	21aM21a - Vodeći međunarodni časopis kategorije M21a

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