Optimization of Enzymatic Hydrolysis of Porcine Skin Based on Collagen Characteristics and Antioxidant Activity of the Resulting Hydrolysate
SU Wei, YANG Xuhui, WANG Yu, MU Yingchun, QIU Shuyi
FOOD SCIENCE . 2015, (24): 70 -76 .  DOI: 10.7506/spkx1002-6630-201524012