Preparation and characterization of peptides from anchovy cookingliquid using immobilized protease

MA Ruijuan; LIN Huanghua; XIE Youping; CHEN Jianfeng

doi:10.13995/j.cnki.11-1802/ts.023561

MA Ruijuan, LIN Huanghua, XIE Youping, CHEN Jianfeng

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (9) : 122-127.

PDF(3033 KB)

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (9) : 122-127. DOI: 10.13995/j.cnki.11-1802/ts.023561

Preparation and characterization of peptides from anchovy cookingliquid using immobilized protease

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(9): 122-127 https://doi.org/10.13995/j.cnki.11-1802/ts.023561

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(3033 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2020-02-09	2020-05-15
Issue Date
2020-06-11

Please choose a citation manager

Content to export