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- W2362582022 abstract "As1389 protease and pepsin were used in protein enzymatic hydrolysis of silver carp meat step by step to obtain the aquatic HAP with a high degree of protein hydrolysis. The optimal hydrolytic parameters were determined as followed: the pH value 7.5, content 0.2%, time 2.5 h and temperature 55 ℃, and the optimal enzymatic hydrolysis conditions of pepsin were: pH value 4.0, content 0.2% and temperature 55 ℃." @default.
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- W2362582022 date "2001-01-01" @default.
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- W2362582022 title "A Study on the Preparation of Aquatic HAP from Enzymatic Hydrolysis of Silver Carps" @default.
- W2362582022 hasPublicationYear "2001" @default.
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