LWT - Food and Technology
Effect of thermal processing and enzymatic hydrolysis on the formation of a new industrial flavoring agent from goat bones
Publication date: Available online 4 December 2023Source: LWTAuthor(s): Layane Rosa da Silva, Antonia Dayane Jenyffer de Farias Marques, Thaianaly Leite Abreu, Viviane Maria de Sousa Fontes, Mércia de Sousa Galvão, Rebeka de Correia de Souza Cunha, Lei…