Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup
Jinjie Zhang, Yanjia Yao, Xingqian Ye, Zhongxiang Fang, Jianchu Chen, Dan Wu, Donghong Liu, Yaqin Hu
Journal of Food Science and Technology | SPRINGER INDIA | Published : 2013
Awarded by Fundamental Research Funds for the Central Universities
Awarded by NSFC
Awarded by national program of '985'
Awarded by Science and Technology Department of Zhejiang Province
This work was supported by the Fundamental Research Funds for the Central Universities (KYJD09033), NSFC (30972282) and the national program of '985' (project number 707034). The authors also acknowledge the Science and Technology Department of Zhejiang Province for partial financial support (2008 C12019, 2010 C12012).