响应曲面法优化鸡肉蛋白抗氧化肽制备工艺研究

唐道邦1，裴小平1,2，徐玉娟1，吴继军1

Optimization of Enzymatic Hydrolysis of Chicken Meat for Production of Anti-oxidant Peptides Using Response Surface Methodology

TANG Dao-bang1，PEI Xiao-ping1,2，XU Yu-juan1，WU Ji-jun1

食品科学 . 2010, (6): 86 -90 . DOI: 10.7506/spkx1002-6630-201006019