The paper was aimed at studying the techniques of enzymatic hydrolysis of sheep bones, debittering methods and the development of polypeptides beverage.
本文主要研究了羊骨蛋白的最佳酶解工艺、脱苦方法及多肽饮料的研制技术。
This paper summarizes the bitterness forming mechanism of protease hydrolysates, the methods of debittering protein hydrolysates and the properties of mucor protease.
本文主要概述了蛋白酶解产物苦味形成机理、常用的苦味脱除方法、毛霉蛋白酶的特性。
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