牡蛎
水解物
食品科学
蛋白酶
化学
碱性蛋白酶
生物化学
渔业
酶
生物
水解
作者
Jianyin Miao,Wanwen Liao,Meng Kang,Yingmin Jia,Qiang Wang,S Duan,Suyao Xiao,Yong Cao,Hongwu Ji
出处
期刊:Food & Function
[Royal Society of Chemistry]
日期:2018-01-01
卷期号:9 (12): 6577-6585
被引量:74
摘要
Oyster, which is rich in protein and widely used as a marine traditional Chinese medicine, was believed to have good curative effects in health care and on chronic diseases.
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