Optimization of Enzymatic Hydrolysis Process of Chicken Bone Homogenate and Its Flavor Components Analysis before and after Enzymatic Hydrolysis
Objective: To investigate the flavor difference of chicken bone homogenate before and after enzymatic hydrolysis. Methods: On the basis of single factor experiments, response surface experimental design was used to optimize the enzymatic hydrolysis process of chicken bone homogenate. Then, the amino...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080186 |