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

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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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