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1 Ergebnisse
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Optimization and Evaluation of Enzymatic Hydrolysis Process..:
Yuke HOU
;
Yifeng LU
;
Yufei JIANG
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100097. , 2022
Link:
https://doi.org/10.13386/j.issn1002-0306.2021100097
RT Journal T1 <Title>Optimization and Evaluation of Enzymatic Hydrolysis Process of Hybrid Broilers Skeleton</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c4a10d3ba6eb409db0329b4d3ba9042d&Exemplar=1&LAN=DE A1 Yuke HOU A1 Yifeng LU A1 Yufei JIANG A1 Mingli KANG A1 Minyi HAN A1 Xinglian XU PB The editorial department of Science and Technology of Food Industry YR 2022 K1 hybrid broilers skeleton K1 nutritional ingredient K1 enzymatic hydrolysis K1 response surface method K1 molecular weight distribution of peptide K1 amino acid evaluation K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021100097 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2021100097 DO https://doi.org/10.13386/j.issn1002-0306.2021100097 SF ELIB - SuUB Bremen
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