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*
FOOD SCIENCE . 2011, (5): 111 -114 .  DOI: 10.7506/spkx1002-6630-201105025