Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates

Publication date: Available online 26 December 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Xuepeng Li, Yanwei Liu, YuanYuan Wang, Jinxiang Wang, Yongxia Xu, Shumin Yi, Wenhui Zhu, Hongbo Mi, Tingting Li, Jianrong Li
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research