The denaturation level and content of -SH in different thermal treatment and the effect of enzymatic hydrolysis of low-price fish protein were studied in this article.
本文选用低值鱼为对象，研究它们在不同的热处理条件下蛋白变性程度、-SH含量变化及它们对酶解特性的影响。
The denaturation level and content of -SH in different thermal treatment and the effect of enzymatic hydrolysis of low-price fish protein were studied in this article.
本文选用低值鱼为对象，研究它们在不同的热处理条件下蛋白变性程度、-SH含量变化及它们对酶解特性的影响。
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