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
出版年份 2020 全文链接
标题
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
作者
关键词
Labeo rohita, by-products, Ultrasound, Enzymatic extraction, Optimisation, Umami compounds
出版物
FOOD CHEMISTRY
Volume 334, Issue -, Pages 127498
出版商
Elsevier BV
发表日期
2020-07-10
DOI
10.1016/j.foodchem.2020.127498
参考文献
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