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
J4 . 2013, (12): 1881 -1886 .  DOI: 10.11869/hnxb.2013.12.1881

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