Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate
To optimize the enzymatic hydrolysis process of Morchella esculenta and expore the volatile flavor compounds in its enzymatic hydrolysate, the enzymatic hydrolysis was optimized by response surface design, and the key flavor compounds were identified by headspace-solid phase microextraction-gas chro...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030400 |
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