Preparation of seafood sauce from squid scraps by enzyme hydrolysis

doi:10.13995/j.cnki.11-1802/ts.026731

CHEN Huiyun, WANG Hantao, ZENG Jihao, NI Sui, ZHANG Linnan, WU Jinhong

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (17) : 200-205.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (17) : 200-205. DOI: 10.13995/j.cnki.11-1802/ts.026731

Preparation of seafood sauce from squid scraps by enzyme hydrolysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(17): 200-205 https://doi.org/10.13995/j.cnki.11-1802/ts.026731

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Received	Revised
2021-01-19	2021-03-23
Issue Date
2021-09-27

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