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Production and fractionation of protein hydrolysate produced from fish sausage (Keropok Lekor) by-products by Lactobacillus casei fermentation: Optimisation and impact of peptide molecular weight on antioxidant and functional properties
干酪乳杆菌发酵鱼香肠(Keropok Lekor)副产物蛋白水解产物的生产和分级:肽分子量对抗氧化和功能性质的优化和影响
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