在加压二氧化碳下，结合温和加热和蛋白质水解，加速了低盐沙丁鱼酱的生产

{"title":"在加压二氧化碳下，结合温和加热和蛋白质水解，加速了低盐沙丁鱼酱的生产","authors":"Aoi Okubo, Seiji Noma, M. Demura, Nobuyuki Hayashi","doi":"10.3136/fstr.fstr-d-21-00303","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis\",\"authors\":\"Aoi Okubo, Seiji Noma, M. Demura, Nobuyuki Hayashi\",\"doi\":\"10.3136/fstr.fstr-d-21-00303\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12332,\"journal\":{\"name\":\"Food Science and Technology Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3136/fstr.fstr-d-21-00303\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3136/fstr.fstr-d-21-00303","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}