To remove the bitterness and fishy smell from hydrolysates of pollock offal protein, the optimum operation conditions which used active carbon, yeast and cyclodextrin as adsorbent were researched.
为去除鳕鱼碎肉酶解液的腥苦味，分别比较了粉末活性炭吸附、酵母发酵和环状糊精包埋法的脱腥脱苦效果。
To remove the bitterness and fishy smell from hydrolysates of pollock offal protein, the optimum operation conditions which used active carbon, yeast and cyclodextrin as adsorbent were researched.
为去除鳕鱼碎肉酶解液的腥苦味，分别比较了粉末活性炭吸附、酵母发酵和环状糊精包埋法的脱腥脱苦效果。
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