以淘汰蛋鸡为原料利用蛋白酶解技术制备咸味增强肽
陈瑞霞, 孙思远, 相悦, 孙承锋, 孙为正
Optimization of enzymatic hydrolysis for rejected hen protein for salt-enhanced peptides preparation
CHEN Ruixia, SUN Siyuan, XIANG Yue, SUN Chengfeng, SUN Weizheng
食品与发酵工业
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2020, (1): 166
-171
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DOI: 10.13995/j.cnki.11-1802/ts.022280
