Effects of enzymatic hydrolysis and Maillard reaction on the flavor and antioxidant activity of Agaricus blazei Murill

Food Chemistry 2026

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Authors: Hongyu Li, Lijia Zhang, Zhengfeng Fang, Hong Chen, Bin Hu, Wenjuan Wu, Yuntao Liu, Zhen Zeng

DOI: 10.1016/j.foodchem.2026.147995

Cited by: 3

References: 45

Fields of Study & Subjects

Meat and Animal Product Quality Fungal Biology and Applications Fermentation and Sensory Analysis

References 45