Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates
出版年份 2019 全文链接
标题
Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates
作者
关键词
Pretreatments, Enzymatic hydrolysis, Protein hydrolysate, Umami taste compounds, Antioxidant activities
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
出版商
Springer Nature
发表日期
2019-03-04
DOI
10.1007/s13197-019-03663-3
参考文献
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