PDF(336 KB)
PDF(336 KB)
PDF(336 KB)
米曲霉发酵鳕鱼皮制取低分子肽条件的优化及活性研究
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}The Optimization of Fermentation of Cod Fish Skin with Aspergillus oryzae to Produce Peptides of LMW and the Research of Bioactivity of Fermentation Peptides
({{custom_author.role_en}}), {{javascript:window.custom_author_en_index++;}}| {{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
| 〈 |
|
〉 |
