Response Surface Methodology for Optimization of Hydrolysis Conditions for Preparing Antioxidant Peptides from Quinoa Bran Protein
TIAN Xujing, DUAN Penghui, FAN Sanhong, ZHANG Jingting
FOOD SCIENCE . 2018, (10): 158 -164 .  DOI: 10.7506/spkx1002-6630-201810025