Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design
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Title
Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design
Authors
Keywords
Labeo rohita, by-products, Ultrasound, Enzymatic extraction, Optimisation, Umami compounds
Journal
FOOD CHEMISTRY
Volume 334, Issue -, Pages 127498
Publisher
Elsevier BV
Online
2020-07-10
DOI
10.1016/j.foodchem.2020.127498
References
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