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Updated: Apr 28, 2026

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用Actinomucor elegans发酵的固体发酵苏里米的质量和风味的发展:碳和源对碳和源影响的视角

Yicheng Ding1, Wenjia He2, Wangli Dai2

  • 1Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China.

Food chemistry
|March 22, 2024
PubMed
概括

使用特定基质与Actinomucor elegans (A. elegans) 发酵surimi会影响其质量. 碳催化剂抑制会影响酶活性,影响味道和质地.

关键词:
这就是Actinomucor elegans.催化剂抑制抑制的作用固体发酵固体发酵是什么苏里米·苏里米是什么意思挥发性化合物 挥发性化合物

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