虾头自溶产物苦味与蛋白平均疏水度联系及脱苦

付光中1，章超桦1,2,*,吉宏武1,2，解万翠1，高加龙1,2，卢虹玉2

Analysis of Bitterness-Average Protein Hydrophobicity Relationship and Debittering of Autolysis Products of Shrimp Head

FU Guang-zhong1，ZHANG Chao-hua1,2,*，JI Hong-wu1,2，XIE Wan-cui1，GAO Jia-long1,2，LU Hong-yu2

食品科学 . 2010, (19): 121 -123 . DOI: 10.7506/spkx1002-6630-201019024