热预处理对蓝蛤酶解及酶解液呈味特性的影响

李学鹏，刘晏玮，谢晓霞，朱文慧，励建荣，张玉玉，李婷婷，于建洋，牟伟丽

Effect of Thermal Pretreatment on Enzymatic Hydrolysis of Clam (Aloididae aloidi) and Flavor Characteristics of Hydrolysates

LI Xuepeng, LIU Yanwei, XIE Xiaoxia, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Tingting, YU Jianyang, MU Weili

食品科学 . 2020, (2): 133 -140 . DOI: 10.7506/spkx1002-6630-20181206-086