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高郡焕1，李学鹏1,*，刘裕1，仪淑敏1，励建荣1,*，李钰金2，林洪3

Optimization of Enzymatic Hydrolysiss of Mactra quadrangularis to Prepare Seasoning Flavor Precursors by Response Surface Methodology

GAO Junhuan1, LI Xuepeng1,*, LIU Yu1, YI Shumin1, LI Jianrong1,*, LI Yujin2, LIN Hong3

食品科学 . 2015, (14): 17 -23 . DOI: 10.7506/spkx1002-6630-201514004