The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases
Author:
Affiliation:
1. Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University, Beijing, China
2. R & D, Flavor & Fragrance Engineering Technology Research Center of Hunan Province, Changde, Hunan Province, China
Funder
Flavor & Fragrance Engineering Technology Research Center of Hunan Province
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2023.2185846
Reference27 articles.
1. Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis
2. Comparative evaluation of nutritional value and flavor quality of muscle in triploid and diploid common carp: Application of genetic improvement in fish quality
3. Effective and repeatable chromatographic separation of 5 nucleotides in infant formula milk powder by ion-pair high-performance liquid chromatography–ultraviolet
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