制备鲐鱼鱼肉发酵液中抗氧化因子的条件优化
蒋国玲,陈洁,张萌萌,孙志高
Optimization of Fermentation Conditions for Preparation of Highly Antixodant Fermmented Mackerel Broth
JIANGGuo-ling,CHENJie,ZHANGMeng-meng,SUNZhi-gao
食品科学
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2012, (11): 219
-223
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DOI: 10.7506/spkx1002-6630-201211047