Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

Food Chemistry - Tập 187 - Trang 7-13 - 2015
Shereen N. Lotfy1, Hoda H. M. Fadel1, Ahmed H. El‐Ghorab1,2, Mohamed S. Shaheen1
1Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt
2Faculty of Science, Chemistry Department, Aljouf University, Saudi Arabia

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