Optimization of preparation process and properties of giant salamander peptide-selenium chelates using response surface methodology

LIU Junxia, WU Yan, ZHAO Shibo, JIANG Pengfei, JIN Wengang

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (11) : 185-194.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (11) : 185-194. DOI: 10.13995/j.cnki.11-1802/ts.035888

Optimization of preparation process and properties of giant salamander peptide-selenium chelates using response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(11): 185-194 https://doi.org/10.13995/j.cnki.11-1802/ts.035888

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