Characterization of Pleurotus citrinopileatus hydrolysates obtained from Actinomucor elegans proteases compared with that by commercial proteases
Author:
Affiliation:
1. College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
2. Department of Food Science and Technology National University of Singapore Singapore
3. Shandong Tianbo Food Inredients Co., LTD Jining China
Funder
Natural Science Foundation of Shandong Province
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16256
Reference47 articles.
1. Chemical composition and non-volatile components of Croatian wild edible mushrooms
2. Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products
3. Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system
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