The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera

标题
The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 115, Issue 1, Pages 238-242
出版商
Elsevier BV
发表日期
2008-12-11
DOI
10.1016/j.foodchem.2008.12.013

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