Process Optimization by Response Surface Methodology for Hydrolysis of Fructus Sophorae Isoflavones by“Amano” β-Glucosidase
ZHANG Xiaosong, ZHANG Boya, ZHANG Yongzhong, JIN Hua
FOOD SCIENCE . 2016, (6): 82 -88 .  DOI: 10.7506/spkx1002-6630-201606014