Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas)

作者：Sebastián Pizarro‐Oteíza, Vilbett Briones-Labarca, Mario Pérez‐Won, Elsa Uribe, Roberto Lemus‐Mondaca, Raúl Cañas-Sarazúa, Gipsy Tabilo‐Munizaga · 发表于：Innovative Food Science & Emerging Technologies · 年份：2020 · DOI：10.1016/j.ifset.2020.102451 · 被引用次数：18 · 研究领域：Meat and Animal Product Quality、Nanocomposite Films for Food Packaging、Protein Hydrolysis and Bioactive Peptides