Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis-Reference-Cited by-同舟云学术

Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis

Published:2022-10 Issue: Volume:49 Page:101844
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhu Yuanyuan,Zhang Min^ORCID,Zhang Lihui,Law Chung Lim,Wang Yuchuan,Liu Kun

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference57 articles.

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5. Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products;Bueno-Solano;Food Chemistry,2009

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