Abstract：This paper studied the effect on Chiese-bancon flavor and the proteolysis by adding different quantities (0.002%, 0.004%, 0.006%)to Chinese-bacon.The results indicated that ,papain can accelerate the proteolysis of Chinese-bacon and the form of Chinese-bacon,but it do little function on the typical flavoro fC hinese-bacon.
罗珺；崔建云；陈尚武；任发政；张厚军. 添加木瓜蛋白酶对腊肉风味的影响研究[J]. 肉类研究, 2005, 19(10): 25-28 https://doi.org/10.7506/rlyj1001-8123-200510008
Luo Jun;Cui Jianyun;Chen Shangwu;Ren Fazheng;Zhang Houjun. Study on the effect on Chinese-bacon flavor by additon of papain. Meat Research, 2005, 19(10): 25-28 https://doi.org/10.7506/rlyj1001-8123-200510008
2005, Vol. 19 
