Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate

To optimize the enzymatic hydrolysis process of Morchella esculenta and expore the volatile flavor compounds in its enzymatic hydrolysate, the enzymatic hydrolysis was optimized by response surface design, and the key flavor compounds were identified by headspace-solid phase microextraction-gas chro...

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Autors principals:	Xiaofeng ZENG, Mi YAN, Zhixing GE, Lunjiang GAO, Xumin YIN, Yuan DIAO, Sang SHANG, Shunde ZENG
Format:	Artigo
Idioma:	Chinês
Publicat:	The editorial department of Science and Technology of Food Industry 2025-02-01
Col·lecció:	Shipin gongye ke-ji
Matèries:	morchella esculenta enzymatic hydrolysis process response surface methodology flavor odor activity value (oav)
Accés en línia:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030400
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