Enzymatic extraction optimization of protamine peptides from sturgeon by response surface methodology

doi:10.13995/j.cnki.11-1802/ts.014799

BAI Chan1; RAO Dan-hua1;2; XIONG Guang-quan1; MO Ding-xin1; ZHANG Jin-mu1; WANG Bao-hua3; LI Ning1; LIAO Tao1*

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (4) : 180-185.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (4) : 180-185. DOI: 10.13995/j.cnki.11-1802/ts.014799

Food and Fermentation Industries

Enzymatic extraction optimization of protamine peptides from sturgeon by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(4): 180-185 https://doi.org/10.13995/j.cnki.11-1802/ts.014799

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