Optimization of Enzymatic Condition of Portunus Pelagicus Meat for Preparing Antioxidant Peptids by Response Surface Methodology

WEN Jian-feng, YANG Wen-ge, XU Da-lun

Journal of Nuclear Agricultural Sciences ›› 2013, Vol. 27 ›› Issue (12) : 1881-1886.

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Journal of Nuclear Agricultural Sciences ›› 2013, Vol. 27 ›› Issue (12) : 1881-1886. DOI: 10.11869/hnxb.2013.12.1881
FOOD IRRADIATION·FOOD SCIENCE

Optimization of Enzymatic Condition of Portunus Pelagicus Meat for Preparing Antioxidant Peptids by Response Surface Methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 27(12): 1881-1886 https://doi.org/10.11869/hnxb.2013.12.1881

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