Preliminary Separation and the Amino Acid Composition of Pinctada martensii Meat Protein Hydrolysate with a High Fischer Ratio

Zheng Hui-na, Zhang Chao-hua, Ji Hong-wu, Qin Xiao-ming, Cao Wen-hong, Liu Shu-cheng

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (06) : 47-50.

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PDF(267 KB)
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (06) : 47-50. DOI: 10.13995/j.cnki.11-1802/ts.2011.06.006
Food and Fermentation Industries

Preliminary Separation and the Amino Acid Composition of Pinctada martensii Meat Protein Hydrolysate with a High Fischer Ratio

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(06): 47-50 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.06.006

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