Optimization of Preparation Technology and in Vitro Digestion Analysis of Hydrolysates Origin from by-Products of Mandarin Fish
The by-products of mandarin fish were hydrolyzed with alcalase, while its optimized preparing process was performed with the single factor and response surface experiments, which were based on the degree of hydrolysis. Additionally, the in vitro digestion of prepared hydrolysates was further analyze...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010184 |