Optimization of Enzymatic Hydrolysiss of Mactra quadrangularis to Prepare Seasoning Flavor Precursors by Response Surface Methodology
GAO Junhuan1, LI Xuepeng1,*, LIU Yu1, YI Shumin1, LI Jianrong1,*, LI Yujin2, LIN Hong3
FOOD SCIENCE . 2015, (14): 17 -23 .  DOI: 10.7506/spkx1002-6630-201514004