Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate-Reference-Cited by-同舟云学术

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Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate

Published:2016-11-08 Issue:6 Volume:15 Page:1101-1110
ISSN:1672-5182
Container-title:Journal of Ocean University of China
language:en
Short-container-title:J. Ocean Univ. China

Author:

Chen Deke,Chen Xin,Chen Hua,Cai Bingna,Wan Peng,Zhu Xiaolian,Sun Han,Sun Huili,Pan Jianyu

Publisher

Springer Science and Business Media LLC

Subject

Ocean Engineering,Oceanography

Link

http://link.springer.com/content/pdf/10.1007/s11802-016-3166-7.pdf

Reference58 articles.

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2. Cai, B., Pan, J., Wan, P., Chen, D., Long, S., and Sun, H., 2014. Ultrasonic-assisted production of antioxidative polysaccharides from Crassostrea hongkongensis. Preparative Biochemistry and Biotechnology, 44: 708–724.

3. Cai, B., Chen, H., Sun, H., Sun, H., Wan, P., Chen, D., and Pan, J., 2015. Lactogenic activity of an enzymatic hydrolysate from Octopus vulgaris and Carica papaya in SDrats. Journal of Medicinal Food, 18: 1262–1269.

4. Campo, M., Nute, G., Wood, J., Elmore, S., Mottram, D., and Enser, M., 2003. Modelling the effect of fatty acids in odour development of cooked meat in vitro: Part I-sensory perception. Meat Science, 63: 367–75.

5. Cha, Y., Cadwallader, K., and Baek, H., 1993. Volatile flavor components in snow crab cooker effluent and effluent concentrate. Journal of Food Science, 58: 525–530.

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