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Structural characteristics of peptides extracted from Cantonese sausage during drying and their anti
  • ISSN号：1466-8564
  • 期刊名称：Innovative Food Science & Emerging Technologies
  • 时间：0
  • 页码：558-563
  • 语言：英文
  • 相关项目：变性程度、聚集状态与蛋白质酶解规律研究
作者： Zhao, Haifeng|Wu, Na|Zhao, Qiangzhong|Qian, Yiling|Yang, Bao|Sun, Weizheng|Zhao, Mouming|
同期刊论文项目
变性程度、聚集状态与蛋白质酶解规律研究
期刊论文 36 获奖 6
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