metionin 在微波烤核桃中形成关键芳香化合物的作用

Yishen Cheng1, Yilang Liu1, Haonan Zheng1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Foods (Basel, Switzerland)
|February 27, 2026
PubMed
概括

氨酸对于在微波加工过程中培养核桃香味至关重要. 这项研究强调了特定的氨基酸和热处理如何增强植物性蛋白质风味,提高消费者的吸引力.

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