Innovative insights into the enzymatic hydrolysis of salmon milt: Structural and functional analysis influenced by protease type and enzymolysis time

已完结 10 由画舫发布于 2026/7/16 21:20:54

DOI:10.1016/j.foodchem.2024.141154
作者：Ying Wang , Jing Zhao , Xiaowen Wang , Yiming Feng , Jiang Jiang , Junlong Bi
文献类型：期刊论文
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Elsevier

Abstract：In this study, hydrolysates were obtained from salmon milts using four proteases (neutrase, papain, trypsin and novozym 11028). The effects of protease type and enzymolysis time (30, 60, 90,

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