Effect of Vacuum Concentration on the Volatile Flavor Substances of Crab Flavor of Hydrolysate of River Crab
In order to understand the effect of heating on the crab taste change of river crab enzymolysis liquid (RCEL), this experiment used high pressure extract of low value river crab (HPEC) as substrate, hydrolyzed with flavor protease to obtain RCEL, and concentrated RCEL in vacuum. Firstly, the concent...
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| Hlavní autoři: | , , , , , |
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| Médium: | Artigo |
| Jazyk: | Chinês |
| Vydáno: |
The editorial department of Science and Technology of Food Industry
2023-08-01
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| Edice: | Shipin gongye ke-ji |
| Témata: | |
| On-line přístup: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080291 |
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