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中文
Optimized process of immuno-active peptides from soy sauce residueprotein hydrolyzed by alkaline protease
YU Zhicheng, HUANG Fuqi, XU Zhou, CHENG Yunhui
Food and Fermentation Industries . 2020, (
11
): 125 -130 . DOI: 10.13995/j.cnki.11-1802/ts.023574
