| 酸法和酶法水解植物蛋白的差异及原因探讨 |
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| 引用本文： | 崔春,赵谋明,曾晓房,任娇艳.酸法和酶法水解植物蛋白的差异及原因探讨[J].中国调味品,2006,1(7):9-13. |
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| 作者姓名： | 崔春 赵谋明 曾晓房 任娇艳 |
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| 作者单位： | 华南理工大学,轻工与食品学院,广州,510640 |
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| 摘 要： | 系统地论述了酸水解植物蛋白和酶水解植物蛋白的历史、生产工艺、化学组成以及风味方面的差异，并分析了差异产生的原因。
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| 关 键 词： | 呈味成分 挥发性成分 |
| 文章编号： | 1000-9973（2006）07-0009-05 |
| 收稿时间： | 2006-01-30 |
| 修稿时间： | 2006-01-30 |
Review on the difference between HVP and EVP |
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| CUI Chun,ZHAO Mou-ming,ZENG Xiao-fang,REN Jiao-yan.Review on the difference between HVP and EVP[J].China Condiment,2006,1(7):9-13. |
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| Authors: | CUI Chun ZHAO Mou-ming ZENG Xiao-fang REN Jiao-yan |
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| Affiliation: | College of Food and Light Industry, South China University of Technology, Guangzhou, 510540, China |
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| Abstract: | This paper systematically reviewed the history, production, composition and favor of HVP and EVP, and compare the difference between HVP and EVP. |
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| Keywords: | HVP EVP |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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