Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates
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Title
Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates
Authors
Keywords
Aloididae aloidi, Ultrasound pretreatment, Heat pretreatment, Enzymatic hydrolysis, Flavor
Journal
Innovative Food Science & Emerging Technologies
Volume 67, Issue -, Pages 102596
Publisher
Elsevier BV
Online
2020-12-27
DOI
10.1016/j.ifset.2020.102596
References
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