鸡骨酶解过程中的产物性质研究及电泳分析
张 恒，邬应龙*
Nitrogen and Taste Changes in Chicken Bone Protein during Enzymatic Hydrolysis with Flavourzyme and Tricine-SDS-PAGE Analysis of Polypeptide Degradation
ZHANG Heng，WU Ying-long*
食品科学
.
2011, (5): 111
-114
.
DOI: 10.7506/spkx1002-6630-201105025
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