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碱性蛋白酶限制性酶解对蓝圆鲹分离蛋白 功能特性的影响.

Authors :
孙乐常
刘伟峰
林怡晨
赵阿云
张凌晶
翁 凌
曹敏杰
Source :
Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 2, p23-29, 7p
Publication Year :
2021

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
42
Issue :
2
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
148371107
Full Text :
https://doi.org/10.7506/spkx1002-6630-20191029-326