Trypsin and flavorzyme were regarded as the compound enzyme in comparison with hydrolysis rate and bitterness value of other proteinase.
通过对蛋白酶水解度和苦味值的比较，确定了胰蛋白酶和复合风味蛋白酶作为复配酶。
Using soybean meal hydrolyzed with 1398 neutral proteinase as the protein source, the synthesis conditions of zinc calcium iron chelate of compound amino acids for food fortification were studied.
利用脱脂豆粕的1398中性蛋白酶水解液作为复合氨基酸来源，对食品营养强化剂复合氨基酸锌、钙、亚铁络合物的制备工艺条件进行了初步研究。
Using soybean meal hydrolyzed with 1398 neutral proteinase as the protein source, the synthesis conditions of zinc calcium iron chelate of compound amino acids for food fortification were studied.
利用脱脂豆粕的1398中性蛋白酶水解液作为复合氨基酸来源，对食品营养强化剂复合氨基酸锌、钙、亚铁络合物的制备工艺条件进行了初步研究。
应用推荐