Combined hydrolysis of myofibrillar protein by proteases from Staphylococcus saprophyticus and Debaryomyces fabryi: Molecular insights and potential for flavor-related volatile compound formation
- DOI
- 10.1016/j.foodchem.2026.151878
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151878,
title = {Combined hydrolysis of myofibrillar protein by proteases from Staphylococcus saprophyticus and Debaryomyces fabryi: Molecular insights and potential for flavor-related volatile compound formation},
author = {Nannan Zhou and Yanfei Du and Jiao Li and Wen Xun and Yucai Yang and Jiayan Tan and Shuai Tang and Kesi Yang and Chunying Weng and Huiwen Dong and Enyong Pu and Guozhou Liao and Guiying Wang},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151878},
url = {https://doi.org/10.1016/j.foodchem.2026.151878}
}RIS
TY - JOUR TI - Combined hydrolysis of myofibrillar protein by proteases from Staphylococcus saprophyticus and Debaryomyces fabryi: Molecular insights and potential for flavor-related volatile compound formation AU - Nannan Zhou AU - Yanfei Du AU - Jiao Li AU - Wen Xun AU - Yucai Yang AU - Jiayan Tan AU - Shuai Tang AU - Kesi Yang AU - Chunying Weng AU - Huiwen Dong AU - Enyong Pu AU - Guozhou Liao AU - Guiying Wang PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151878 UR - https://doi.org/10.1016/j.foodchem.2026.151878 ER -
APA
Zhou, N., Du, Y., Li, J., Xun, W., Yang, Y., Tan, J., Tang, S., Yang, K., Weng, C., Dong, H., Pu, E., Liao, G., & Wang, G. (2026). Combined hydrolysis of myofibrillar protein by proteases from Staphylococcus saprophyticus and Debaryomyces fabryi: Molecular insights and potential for flavor-related volatile compound formation. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151878
Source records
- crossref · retrieved 2026-11-10T20:04:06.863Z