Optimization of Conditions for Microwave-Assisted Enzymolysis of Pinctada martensii Muscle Proteins Using Response Surface Methodology
WANG Jing1,2, WU Yan-yan1,*, LI Lai-hao1, YANG Xian-qing1
FOOD SCIENCE . 2014, (10): 11 -17 .  DOI: 10.7506/spkx1002-6630-201410003