Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates
Xuepeng Li, Yanwei Liu, Yuanyuan Wang, Jinxiang Wang, Yongxia Xu, Shumin Yi, Wenhui Zhu, Hongbo Mi, Tingting Li, Jianrong Li
Topics & Concepts
FlavorChemistryHydrolysateHydrolysisEnzymatic hydrolysisFood scienceUltrasoundChromatographyEnzymeBiochemistryAcousticsPhysicsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityAquaculture Nutrition and Growth