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- W259718188 abstract "Flavourzyme roteinase and protamex proteinase were used to hydrolyze hydrolyze shrimp powder at the same time to prepare shrimp flavoring base.The optimum hydrolysis conditions was substrate concentration 11.0%,the dosage of flavourzyme 1.0%,the dosage of protamex 1.0%,temperature 55 ℃,pH6.5,hydrolysis time 3 hours,the test hydrolysis degree was 23.6% under these conditions.after concentrated,the hydrolysates could give a good taste shrimp flavoring base." @default.
- W259718188 created "2016-06-24" @default.
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- W259718188 date "2009-01-01" @default.
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- W259718188 title "A study on hydrolysis shrimp powder by double enzyme and preparation of shrimp flavoring bas." @default.
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