Thermal processing-induced proteolysis drives concurrent changes in bioactive peptides, flavor volatiles, and umami taste compounds in dairy beef tenderloin.
- DOI
- 10.1016/j.foodchem.2026.150465
- Published
- 2026 Jul 29
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150465,
title = {Thermal processing-induced proteolysis drives concurrent changes in bioactive peptides, flavor volatiles, and umami taste compounds in dairy beef tenderloin.},
author = {Barido FH and Chan KG and Abinawanto and Chua KO and Lee SK},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150465},
url = {https://doi.org/10.1016/j.foodchem.2026.150465}
}RIS
TY - JOUR TI - Thermal processing-induced proteolysis drives concurrent changes in bioactive peptides, flavor volatiles, and umami taste compounds in dairy beef tenderloin. AU - Barido FH AU - Chan KG AU - Abinawanto AU - Chua KO AU - Lee SK PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150465 UR - https://doi.org/10.1016/j.foodchem.2026.150465 ER -
APA
FH, B., KG, C., Abinawanto, KO, C., & SK, L. (2026). Thermal processing-induced proteolysis drives concurrent changes in bioactive peptides, flavor volatiles, and umami taste compounds in dairy beef tenderloin.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150465
Source records
- pubmed · retrieved 2026-09-26T09:54:48.452Z