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中文
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