Optimization of Deodorization and Analysis of Flavor Change of Blue Mussel (Mytilus edulis) Hydrolysate by Yeast Fermentation
In order to eliminate the fishy and bitter taste of mussel hydrolysate, the fermentation process of mussel (Mytilus edulis) hydrolysate were studied in this paper. Angel fruit wine yeast was used to ferment and the optimal fermentation technology was determined by optimizing the yeast addition, ferm...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080175 |