Preparation Process Optimization and Physicochemical Properties Characterization of Jinhua Ham Enzymolysis Peptide
To investigate the potential of enzymatic hydrolysis for enhancing the nutritional and functional properties of Jinhua ham, a concentrated extract produced by dialysis desalination was employed as a substrate. A comprehensive evaluation process encompassing degree of hydrolysis (DH), peptide yield,...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080092 |
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