Optimization of Enzymatic Hydrolysis of Chicken Skeleton and Chicken Breast Composite Substrate and Flavor Properties of Hydrolysates
In order to enhance the flavor of hydrolysate from the mixture of chicken skeleton and chicken breast, the hydrolysis of chicken skeleton and chicken breast composite substrate was carried out by biological enzymatic hydrolysis technology. The enzymatic hydrolysis process was optimized by single fac...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090009 |