Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish
Wenhuan Xu, Cuicui Jiang, Aoxue Liu, Ruiqi Bao, Wenqing Wang, Zuoli Zhang, Chaofan Ji, Huipeng Liang, Sufang Zhang, Xinping Lin
Topics & Concepts
PapainFood scienceChemistryFlavorOrganolepticFermentationLactic acidLactobacillusBacteriaEnzymeBiochemistryBiologyGeneticsPolyamine Metabolism and ApplicationsBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive Peptides