2025-11-01 09:46 浏览次数 8
鳕鱼碎肉
To remove the bitterness and fishy smell from hydrolysates of pollock offal protein, the optimum operation conditions which used active carbon, yeast and cyclodextrin as adsorbent were researched.
为去除鳕鱼碎肉酶解液的腥苦味,分别比较了粉末活性炭吸附、酵母发酵和环状糊精包埋法的脱腥脱苦效果。