Ultrasound-assisted fermentation on aroma and umami enhancement of soybean protein hydrolysates: Machine learning-enhanced flavoromics and molecular insights

已完结 10 由 CY 发布于 2025/9/14 22:20:13

DOI:10.1016/j.ifset.2025.104215
作者：Chenchen Cao ,?Weizheng Sun ,?Jianping Wu ,?Mouming Zhao ,?Guowan Su
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Enhancing the flavor of plant-based proteins remains a key challenge in consumer acceptance of alternative food products. This study aimed to investigate the effects of ultrasound-assisted f

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