Works by 余 頔

发酵剂对发酵香肠蛋白质降解及多肽抗氧化能力的影响,.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 97, doi. 10.7506/spkx1002-6630-20200521-251

By:

• 冯美琴;
• 余 頔;
• 孙 健

Publication type:

Article