Sensory characteristics of mud clam (Polymesoda erosa) hydrolysate; [Ciri-ciri deria hidrolisat lokan (Polymesoda erosa)]
Mud clam (Polymesoda erosa) was hydrolysed using two different microbial enzymes; alcalase and flavourzyme. The volatile compounds, amino acids and molecular weight associated with umami and bitter taste in mud clam hydrolysate were determined by head space solid phase micro-extraction gas chromatog...
| Published in: | Malaysian Journal of Analytical Sciences |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Malaysian Society of Analytical Sciences
2016
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84982292280&doi=10.17576%2fmjas-2016-2004-14&partnerID=40&md5=0caf8f6664a38b8adf9c34f7469892bb |