Process conditions of enzymatic hydrolysis of scallop <i>Chlamys farreri</i>with high Fischer ratio by activated carbon method

doi:10.13995/j.cnki.11-1802/ts.024444

Process conditions of enzymatic hydrolysis of scallop Chlamys farreriwith high Fischer ratio by activated carbon method

LIU Haimei, WANG Yun, PEI Jiwei, LUAN Junxi, ZHAO Qin, NIU Lihong, ZHANG Caili

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 167-172.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 167-172. DOI: 10.13995/j.cnki.11-1802/ts.024444

Process conditions of enzymatic hydrolysis of scallop Chlamys farreriwith high Fischer ratio by activated carbon method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(22): 167-172 https://doi.org/10.13995/j.cnki.11-1802/ts.024444

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Received	Revised	Published
2020-05-14	2020-06-18	2020-11-25
Issue Date
2020-12-11

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