Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate.
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| Title: | Exploring the salt taste-enhancing activity of key peptides and ultrafiltrated fractions from spent hen meat hydrolysate. |
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| Authors: | Chen R; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Davranov K; Department of Enzymology, Institute of Microbiology, Academy of Sciences of the Republic of Uzbekistan, Tashkent, Shaykhantakhur district, street Abdulla Kadiriy, 7 B100128, Uzbekistan., Rustamova N; Department of Enzymology, Institute of Microbiology, Academy of Sciences of the Republic of Uzbekistan, Tashkent, Shaykhantakhur district, street Abdulla Kadiriy, 7 B100128, Uzbekistan., Sun W; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China. Electronic address: fewzhsun@scut.edu.cn., Liu XC; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address: xcliu2018@outlook.com. |
| Source: | Food chemistry [Food Chem] 2025 Nov 15; Vol. 492 (Pt 2), pp. 145444. Date of Electronic Publication: 2025 Jul 05. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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