Effect of different deodorization methods on enzymatic hydrolysate of sea cucumber (<i>Stichopus japonicas</i>) intestines and gonads

doi:10.13995/j.cnki.11-1802/ts.029212

Effect of different deodorization methods on enzymatic hydrolysate of sea cucumber (Stichopus japonicas) intestines and gonads

CHEN Zengxin, LIU Yonglin, PAN Yunyun, JIANG Zhumao, HONG Xingde

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (5) : 187-192.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (5) : 187-192. DOI: 10.13995/j.cnki.11-1802/ts.029212

Effect of different deodorization methods on enzymatic hydrolysate of sea cucumber (Stichopus japonicas) intestines and gonads

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(5): 187-192 https://doi.org/10.13995/j.cnki.11-1802/ts.029212

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