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Influence of enzymatic hydrolysis conditions on the degree of hydrolysis and functional properties of protein hydrolysate obtained from Chinese sturgeon ( Acipenser sinensis ) by using papain enzyme

Food ChemistryPapain EnzymeEngineeringBiotransformationBiochemistryBiotechnologyAlternative Protein SourceChinese SturgeonEnzymatic Hydrolysis ConditionsEnzymatic ModificationBiomolecular Engineering