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 . 2012, (11): 219 -223 .  DOI: 10.7506/spkx1002-6630-201211047