Bitterness of green mussel (Perna viridis) hydrolysate as influenced by the degree of hydrolysis

International Food Research Journal

Volumn 20, Issue 5, 2013, Pages 2261-2268

  Normah, I ^a   Siti Hafsah, M S ^a   Nurul Izzaira, A ^a  

^a UNIVERSITI TEKNOLOGI MARA   (Malaysia)

Author keywords

Alcalase; Bitterness; Degree of hydrolysis; Green mussel (Perna viridis); Hydrolysate

Indexed keywords

EID: 84887516582     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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