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Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship

Food ChemistryMaillard Reaction ModificationHealth SciencesBiochemistryFood BiophysicsGlycobiologyAlternative Protein SourceExopeptidase TreatmentFood ProcessingBiomolecular EngineeringPorcine Muscle