Optimization of Hydrolysis Conditions for Production of Antioxidant Peptides From Yak Blood Fermented by Bacillus subtilis

DU Xin, LI Cheng, XIAO Lan, HU Yixiao, XU Yi, TU Jingxin, FAN Yinyi

Journal of Nuclear Agricultural Sciences ›› 2017, Vol. 31 ›› Issue (2) : 325-333.

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Journal of Nuclear Agricultural Sciences ›› 2017, Vol. 31 ›› Issue (2) : 325-333. DOI: 10.11869/j.issn.100-8551.2017.02.0325
Food Irradiation·Food Science

Optimization of Hydrolysis Conditions for Production of Antioxidant Peptides From Yak Blood Fermented by Bacillus subtilis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 31(2): 325-333 https://doi.org/10.11869/j.issn.100-8551.2017.02.0325

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