hydrolysis to remove bitterness flavourzyme

Flavourzyme enzymes Used for food processing, hydrolysis to remove bitterness Description: A biological enzyme preparation fermented by Aspergillus oryzae strain and refined by modern biotechnology, which contains two active enzymes: peptide cleavage and endonuclease. It is mainly used to reduce or avoid the production of bitter peptides during hydrolysis, or to degrade bitter......