Preparation of protein hydrolysates from crayfish (<i>Procambarus clarkia</i>) headby ultraviolet-induced autolysis and study on their umami substances

doi:10.13995/j.cnki.11-1802/ts.018280

Preparation of protein hydrolysates from crayfish (Procambarus clarkia) headby ultraviolet-induced autolysis and study on their umami substances

LI Rui, ZOU Qian, SUN Yulin, WANG Lin, LI Xiang, FENG Minghui

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 153-160.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 153-160. DOI: 10.13995/j.cnki.11-1802/ts.018280

Preparation of protein hydrolysates from crayfish (Procambarus clarkia) headby ultraviolet-induced autolysis and study on their umami substances

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(3): 153-160 https://doi.org/10.13995/j.cnki.11-1802/ts.018280

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Received	Published
2018-07-14	2019-02-15
Issue Date
2019-03-11

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