Optimization of tilapia skin collagen preparation with solid-state fermentation by response surface methodology

doi:10.13995/j.cnki.11-1802/ts.023135

XING Hanwen, HAN Wei, SHI Wenzheng, LI Xiaohui

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 120-126.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (20) : 120-126. DOI: 10.13995/j.cnki.11-1802/ts.023135

Optimization of tilapia skin collagen preparation with solid-state fermentation by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(20): 120-126 https://doi.org/10.13995/j.cnki.11-1802/ts.023135

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Received	Revised	Published
2019-12-18	2020-03-02	2020-10-25
Issue Date
2020-11-12

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