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College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
1.College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
Published: 2009-08 ,
Received: 17 March 2009 ,
Revised: 06 July 2009 ,
Accepted: 30 June 2009
Cite this article
Yong-liang Zhuang, Xue Zhao, Ba-fang Li. Optimization of antioxidant activity by response surface methodology in hydrolysates of jellyfish (
Yong-liang Zhuang, Xue Zhao, Ba-fang Li. Optimization of antioxidant activity by response surface methodology in hydrolysates of jellyfish (
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