The article introduce the technology of enzyme reaction to offal material of prawn in order to increase content of flavoring essence.
文章以对虾下脚料为原料，利用生物酶解技术对对虾下脚料进行处理，以提高其风味物质的含量。
The article introduce the technology of enzyme reaction to offal material of prawn in order to increase content of flavoring essence.
文章以对虾下脚料为原料，利用生物酶解技术对对虾下脚料进行处理，以提高其风味物质的含量。
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