{"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":"https://doi.org/10.13877/j.cnki.cn22-1284.2020.06.007","url":null,"abstract":"","PeriodicalId":17535,"journal":{"name":"Journal of Tonghua Normal University","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142059253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}