Optimization of enzymatic hydrolysate process of <scp><i>Volvariella volvacea</i></scp> and analysis of volatile flavor compounds in Maillard reaction
This study provides more information for further studies on the umami compounds of V. volvacea and a theoretical basis for the development and utilization of V. volvacea. © 2025 Society of Chemical Industry.
Authors
- Yongcheng Liao
- Zhenqi Li
- Lixin Xue (ORCID: https://orcid.org/0000-0002-1110-3684)
- Huanlu Song (ORCID: https://orcid.org/0000-0001-8513-3299)
- Yu Zhang (ORCID: https://orcid.org/0000-0002-2981-8821)
- Huan Shi (ORCID: https://orcid.org/0000-0002-2777-8424)
- Weifeng Shi (ORCID: https://orcid.org/0000-0002-8717-2942)
- Ke Shi (ORCID: https://orcid.org/0000-0002-8213-3469)
Institutions
- Beijing Technology and Business University (CN)
- Nestlé (Germany) (DE)
- Nestlé (China) (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-02-07
- DOI
- https://doi.org/10.1002/jsfa.14175
- Citations
- 2
- Primary Topic
- Protein Hydrolysis and Bioactive Peptides
- Type
- article
- Field-Weighted Citation Impact
- 1.61
Funders
- Beijing Technology and Business University