Relationship between Hydrolysis Degree and Antibacterial Capability for Whey Protein
KE De-sen1，WANG Hong-xing2，WU Jin-xiong1，WANG Zheng-xun1，LIU Chun-mei1,2
FOOD SCIENCE . 2013, (9): 61 -65 .  DOI: 10.7506/spkx1002-6630-201309014