Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC-MS.

Food Chem X · 2021 · PMC8523844 · PMID 34704014

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a decreasing trendno p-value reported

According to the PCA chart, with the same amount of enzyme, as the time of hydrolysis was increased, PC1 presented a rising trend, while PC2 showed a decreasing trend.

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