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Optimization of removal of off-odor in mullet (Channa Argus) head soup by yeast using response surface methodology and variations of volatile components during fermentation

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Affiliation of Author(s):食品与生物工程学院

ISSN No.:0145-8892

Translation or Not:no

Pre One:Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-kappa B pathways

Next One:Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential

高瑞昌

Gender:Male Education Level:With Certificate of Graduation for Doctorate Study Alma Mater:中国海洋大学 Degree:doctor Status:Employed School/Department:食品与生物工程学院 Business Address:食品楼201室 Contact Information:0511-88780201 E-Mail:xiyuan2008@ujs.edu.cn

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Optimization of removal of off-odor in mullet (Channa Argus) head soup by yeast using response surface methodology and variations of volatile components during fermentation