Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Song Min, Cao"'
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 669-675 (2019)
In order to evaluate the relationship between of endogenous enzymes and physiochemical indicators during the processing of dry-salted Decapterus maruadsi produced by the traditional method. The evolution of the endogenous enzymes (cathepsin B, cathep
Externí odkaz:
https://doaj.org/article/bba1e6210355460f8c4d610762dce32e
Autor:
YanYan Wu, Song Min Cao
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 350-356 (2018)
Extensive proteolysis and formation of flavor substances occur during the processing of dry-salted fish due to the action of endogenous proteases. This study analyzed the evolution of the endogenous proteases and the relationship between endogenous p
Externí odkaz:
https://doaj.org/article/947eecda38ca4b81827c5f3765a1303f
Publikováno v:
CyTA-Journal of Food, Vol 17, Iss 1, Pp 669-675 (2019)
In order to evaluate the relationship between of endogenous enzymes and physiochemical indicators during the processing of dry-salted Decapterus maruadsi produced by the traditional method. The evolution of the endogenous enzymes (cathepsin B, cathep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f46104d410ad9a7480e8689e2e185792
https://doaj.org/article/bba1e6210355460f8c4d610762dce32e
https://doaj.org/article/bba1e6210355460f8c4d610762dce32e
Publikováno v:
Journal of Oleo Science. 67:445-453
There is increasing demand for low-salt meat products that retain traditional flavors. In this study, dry-salted fish (Decapterus maruadsi) were processed by 2 methods to obtain traditional salted fish (HS) and low-salt lactic acid-fermented fish (LA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a9beffc10f2fee5e248e1d5f7b2cf19
https://doi.org/10.5650/jos.ess17176
https://doi.org/10.5650/jos.ess17176
Autor:
Song Min Cao, Yanyan Wu
Publikováno v:
CyTA-Journal of Food, Vol 16, Iss 1, Pp 350-356 (2018)
Extensive proteolysis and formation of flavor substances occur during the processing of dry-salted fish due to the action of endogenous proteases. This study analyzed the evolution of the endogenous proteases and the relationship between endogenous p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b20597ed97748113a0f8bd538ca0b779
https://doi.org/10.1080/19476337.2017.1406006
https://doi.org/10.1080/19476337.2017.1406006
Autor:
Song Min, Cao, Yan Yan, Wu, Lai Hao, Li, Xian Qing, Yang, Sheng Jun, Chen, Xiao, Hu, Hai Xia, Ma
Publikováno v:
Journal of oleo science. 67(4)
There is increasing demand for low-salt meat products that retain traditional flavors. In this study, dry-salted fish (Decapterus maruadsi) were processed by 2 methods to obtain traditional salted fish (HS) and low-salt lactic acid-fermented fish (LA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0d133f5fae85d44b2a544dab20d11e90
https://pubmed.ncbi.nlm.nih.gov/29526872
https://pubmed.ncbi.nlm.nih.gov/29526872