Employing Response Surface Methodology to Optimize Process Conditions for Enzymatic Extraction of Taurine from Oyster Meat with Neutral Protease
LIU Ya-nan，ZHANG Zhi-sheng，TONG Hai-ju，SUN Ke-yan，SONG Xin
FOOD SCIENCE . 2011, (14): 25 -28 .  DOI: 10.7506/spkx1002-6630-201114006