不同蛋白酶对红娘鱼蛋白水解物的结构特性和生物活性的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 10, p. 81, doi. 10.16429/j.1009-7848.2023.10.009
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- Publication type:
- Article
Works by 董 禅
Results: 4
1
2
舗鱼骨酶解产物的抗氧化活性及相对分子质量分布.
- Published in:
- 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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- Publication type:
- Article
3
基于鲜度的动力学模型预测鹰爪虾剩余货架期.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 7, p. 259
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- Publication type:
- Article
4
烹饪方式对重组鱼排质构及体外模拟消化的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 70, doi. 10.16429/j.1009-7848.2021.06.009
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- Publication type:
- Article