摘要
以酶水解蛋白质为主，讨论了蛋白质水解物的苦味理论，影响苦味形成的因素及相关的苦味脱除方法。
Based on the enzymatic protein hydrolysate, the theory of bitterness,factors on bitierness formation and debttiering methods were dissussed.
出处
《粮油食品科技》
1999年第3期5-5,7,共2页
Science and Technology of Cereals,Oils and Foods
关键词
蛋白质水解物
苦味
脱苦
形成因素
protein hydrolysate, bitterness , factors, debitterness
