预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和 挥发性成分的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 8, p. 179, doi. 10.7506/spkx1002-6630-20200406-068
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Works matching AU 姚洪正
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舗鱼骨酶解产物的抗氧化活性及相对分子质量分布.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 281, doi. 10.16429/j.1009-7848.2021.09.031
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