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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
纸质出版日期: 2009-08 ,
收稿日期: 2009-03-17 ,
修回日期: 2009-07-06 ,
录用日期: 2009-06-30
引用本文
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 (
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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