Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
Junwei Zhang, Zongcai Tu, Zi‐Zi Hu, Yueming Hu, Hui Wang
Topics & Concepts
UmamiFlavorChemistryDecanalHydrolysateAromaFood scienceHexanalNonanalProteaseOctanalEnzymatic hydrolysisOysterHydrolysisBiochemistryChromatographyEnzymeBiologyFisheryProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityBiochemical effects in animals