摘要
对发酵肉制品中主要菌种的硝酸盐还原酶,氨基酸脱羧酶,过氧化氢酶,蛋白酶和脂肪酶的酶学活性、以及肉制品在所提供菌的发酵作用下,蛋白水解指数的变化,并对所提供的菌酶学活性进行了探讨。
It has been explained to the activity of nitrate proteinase, lipase in main microorganism fermented meat meat process, changes in protenlysis index and learned reductases, amino-acid decarboxylase, catalase, process, and under the function of fermented the activity to carry on the discussion.
出处
《肉类研究》
2006年第1期22-25,共4页
Meat Research
