Optimization of fermentation conditions of antioxidant peptides from Spanish mackerel by response surface methodology

AI Binghua1，AI Lihua2，CHEN Lin1，LI Bingjun1，FENG Junrong1，HAN Gongwen3

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PDF(697 KB)
Fishery Modernization ›› 2016, Vol. 43 ›› Issue (2) : 56.

Optimization of fermentation conditions of antioxidant peptides from Spanish mackerel by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2016, 43(2): 56

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