| Study on Optimization of Preparation High Antioxidant Activity Peptide from Pinctada Martensii Muscle with Response Surface Methodology | |
| SHANG Jun; WU Yan-yan; LI Lai-hao; LI You-ning; Yang Xian-qing | |
| 2009-10-31 | |
| 会议日期 | 2009-10-31 |
| 会议地点 | 青岛 |
| 会议录 | International Symposium on Seafood Processing Technology and Safety Control System(水产品加工技术及安全控制系统国际研讨会)论文集
 |
| URL标识 | 查看原文 |
| 内容类型 | 会议论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/5667524 |
| 专题 | 广东海洋大学 |
| 作者单位 | 1.[1]South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China 2.[2]Guangdong Ocean University,Zhanjiang 524088,China South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China |
| 推荐引用方式 GB/T 7714 | SHANG Jun,WU Yan-yan,LI Lai-hao,et al. Study on Optimization of Preparation High Antioxidant Activity Peptide from Pinctada Martensii Muscle with Response Surface Methodology[C]. 见:. 青岛. 2009-10-31. |
| 个性服务 |
| 查看访问统计 |
| 相关权益政策 |
| 暂无数据 |
| 收藏/分享 |
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。
修改评论