Research on Turbid Formational Mechanism of Pearl Oyster Protein During Hydrolysis

Wu Shengxu,Zhao Mouming,Cui Chun,Zhang Chaohua

Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (2) : 27.

PDF(322 KB)
PDF(322 KB)
Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (2) : 27.

Research on Turbid Formational Mechanism of Pearl Oyster Protein During Hydrolysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2009, 35(2): 27

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