风味蛋白酶水解合浦珠母贝肉制备抗菌肽人工神经网络法优化工艺
吴燕燕，宫晓静，李来好，杨贤庆
Process Optimization for Preparation of Antimicrobial Peptides from Pinctada fucata Muscle by Flavourzyme Hydrolysis Using Artificial Production Neural Network
WUYan-yan，GONGXiao-jing，LILai-hao，YANGXian-qing
食品科学
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2011, (20): 63
-68
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DOI: 10.7506/spkx1002-6630-201120014
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