Study on Enzymatic Hydrolysis of Lobster Sauce Protein by Using Response Surface Method

Tu Zongcai,Wang Yanmin,Chi Haixia,Jiang Ying,Huang Xiaoqin,Dou Yuxin

Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (6) : 116.

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PDF(294 KB)
Food and Fermentation Industries ›› 2009, Vol. 35 ›› Issue (6) : 116.

Study on Enzymatic Hydrolysis of Lobster Sauce Protein by Using Response Surface Method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2009, 35(6): 116

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