Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design-Reference-Cited by-同舟云学术

Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design

Published:2021-01 Issue: Volume:334 Page:127498
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bruno Siewe Fabrice,Kudre Tanaji G.,Narayan Bhaskar

Funder

Department of Biotechnology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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