黄鲫(Setipinna taty)蛋白酶解液的抑菌活性及稳定性研究

宋茹1,2，韦荣编2,3，谢超2，汪东风1,*

Antibacterial Activity and Stability of Half-Fin Anchovy (Setipinna taty) Protein Hydrolysate

SONG Ru1,2 WEI Rong-bian2,3 XIE Chao2 WANG Dong-feng1,*

食品科学 . 2010, (13): 88 -92 . DOI: 10.7506/spkx1002-6630-201013021