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Protein–peptide nutritional material prepared from surimi wash‐water using immobilized chymotrypsin–trypsin |
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| Authors: | Hao‐Chen Ding Dong‐Fang Li Xiao‐Yi Wei Yao‐Wen Huang Shuai Cui Hu‐Jun Xie Tao Zhou |
| Affiliation: | 1. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;2. Food and Drug Testing Institute of Zhoushan, Zhejiang, China;3. Department of Food, Faculty of Hotel Management, Shanghai Business School, Shanghai, China;4. Department of Food Science and Technology, University of Georgia, Athens, GA, USA |
| Abstract: | |
| Keywords: | protein– peptide nutritional material surimi wash‐water immobilized chymotrypsin– trypsin nutritional evaluation volatile flavor compounds |