Enzymatic hydrolysis of defatted mackerel protein with low bitter taste
Author:
Publisher
Springer Science and Business Media LLC
Subject
Ocean Engineering,Oceanography
Link
http://link.springer.com/content/pdf/10.1007/s11802-011-1785-6.pdf
Reference29 articles.
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3. Duran, A., and Talas, Z. S., 2009. Biochemical changes and sensory assessment on tissues of carp (Cyprinus carpio, Linnaeus 1758) during sale conditions. Fish Physiology and Biochemistry, 35: 709–714.
4. FitzGerald, R. J., and O’Cuinn, G., 2006. Enzymatic debittering of food protein hydrolysates. Biotechnology Advances, 24: 234–237.
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