Effect of ultrasound-assisted high-pressure treatment on taste-active compounds in bovine bone soup based on peptidomics analysis
In recent years, ultrasonic-assisted technology has garnered significant attention for its potential to enhance flavor characteristics. However, the specific effects of ultrasound-assisted high-pressure processing treatment (UHBBS) on flavor development, particularly concerning taste-active compound...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-09-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725002767 |
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