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Tianlun SHAO
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Tianlun SHAO
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Optimization of Preparation Process of Antarctic Krill Hydrolysate with Delicate Taste by Compound Enzyme Method
by
Qingchun ZHANG
,
Xiaowan YU
,
Xingwei XIANG
,
Tiao HAN
,
Tianlun
SHAO
,
Xiaoting HE
,
Yefeng LIU
,
Yuting DING
,
Jianhua LIU
,
Yanping CAI
Published 2022
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Related Subjects
Food processing and manufacture
TP368-456
compound enzyme method
defatted antarctic krill powder
enzymatic hydrolysis
process optimization
umami amino acids
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