Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish-Reference-Cited by-同舟云学术

Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish

Published:2022-04 Issue: Volume:46 Page:101587
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xu Wenhuan,Jiang Cuicui,Liu Aoxue,Bao Ruiqi,Wang Wenqing,Zhang Zuoli,Ji Chaofan,Liang Huipeng,Zhang Sufang,Lin Xinping

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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