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烹饪方式对草鱼肉蛋白消化特性及其消化产物降血压活性的影响
李小锋, 张露, 罗晶, 王思宇, 温庆辉, 尹红梅, 涂宗财
食品与发酵工业 ›› 2024, Vol. 50 ›› Issue (15) : 186-195.
烹饪方式对草鱼肉蛋白消化特性及其消化产物降血压活性的影响
Effects of cooking methods on digestion characteristics of grass carp meat protein and antihypertensive activity of digested products
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