HIGHLIGHTS
- who: Ying Sun et al. from the Qingdao Key Laboratory of Food Biotechnology, College of Food Science and Engineering, Ocean University of China, Qingdao, China have published the Article: Preparation and Characterization of Flavored Sauces from Chinese Mitten Crab Processing By-Products, in the Journal: Foods 2023, 12, 51. of /2023/
- what: A high-value technology for utilizing Chinese mitten crab processing by-products (CLs and CBs) was established in this study.
- how: The results showed that the sour bitter and other disagreeable odors of the enzymatic hydrolysis solution (EHS) were reduced following . . .
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