Improvement in bioactive, functional, structural and digestibility of potato protein and its fraction patatin via ultra-sonication
Muhammad Hussain, Abdul Qayum, Xiuxiu Zhang +5
LWT
Proteins in Food Systems
Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes)
Ziqi Chen, Xiangjun Fang, Weijie Wu +4
Food Chemistry
Biochemical Analysis and Sensing Techniques