虾肉蛋白在乳酸菌发酵过程中的降解及其体外抗氧化活性的动态变化
熊治渝, 孙兰静, 张倩倩, 高瑞昌, 袁丽
Degradation of Shrimp Proteins during Fermentation with Lactic Acid Bacteria and Dynamic Changes in Their in Vitro Antioxidant Activity
XIONG Zhiyu, SUN Lanjing, ZHANG Qianqian, GAO Ruichang, YUAN Li
食品科学
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2024, (22): 65
-72
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DOI: 10.7506/spkx1002-6630-20240418-178