Sensory characteristics of mud clam (Polymesoda erosa) hydrolysate; [Ciri-ciri deria hidrolisat lokan (Polymesoda erosa)]

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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...

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Bibliographic Details
Published in:	Malaysian Journal of Analytical Sciences
Main Author:	Ismail N.; Mustakim N.
Format:	Article
Language:	English
Published:	Malaysian Society of Analytical Sciences 2016
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

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