Optimization of Fermentation Conditions for Higher Viable Count of Lactobacillus paraplantarum in Enzymatic Hydrolysate of Sturgeon Cartilage and Changes in Nutrient Components before and after Fermentation
WU Ruiyun, DU Yili, ZHANG Jinlan, YIN Jian, HU Jinrong, LI Pinglan
FOOD SCIENCE . 2019, (10): 57 -63 .  DOI: 10.7506/spkx1002-6630-20181210-123