The Optimization of Fermentation of Cod Fish Skin with Aspergillus oryzae to Produce Peptides of LMW and the Research of Bioactivity of Fermentation Peptides

Wu Hai-bin, Liu Zun-ying, Zeng Ming-yong, Zhao Yuan-hui, Dong Shi-yuan

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (05) : 110-114.

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (05) : 110-114. DOI: 10.13995/j.cnki.11-1802/ts.2011.05.044
Food and Fermentation Industries

The Optimization of Fermentation of Cod Fish Skin with Aspergillus oryzae to Produce Peptides of LMW and the Research of Bioactivity of Fermentation Peptides

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(05): 110-114 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.05.044

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