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Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish

Authors :
Wenhuan Xu
Cuicui Jiang
Aoxue Liu
Ruiqi Bao
Wenqing Wang
Zuoli Zhang
Chaofan Ji
Huipeng Liang
Sufang Zhang
Xinping Lin
Source :
Food Bioscience. 46:101587
Publication Year :
2022
Publisher :
Elsevier BV, 2022.

Subjects

Subjects :
Biochemistry
Food Science

Details

ISSN :
22124292
Volume :
46
Database :
OpenAIRE
Journal :
Food Bioscience
Accession number :
edsair.doi...........50db33f0c65bf63e2ff0d5db1dac1d1b
Full Text :
https://doi.org/10.1016/j.fbio.2022.101587
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