{"title":"风味蛋白酶水解蓝圆鲹工艺及酶解液抗氧化活性初探","authors":"黄茂坤 | 林志杰","doi":"10.13877/j.cnki.cn22-1284.2020.06.007","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17535,"journal":{"name":"Journal of Tonghua Normal University","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Tonghua Normal University","FirstCategoryId":"95","ListUrlMain":"https://doi.org/10.13877/j.cnki.cn22-1284.2020.06.007","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}