Process Optimization for Preparation of Antimicrobial Peptides from Pinctada fucata Muscle by Flavourzyme Hydrolysis Using Artificial Production Neural Network
WUYan-yan，GONGXiao-jing，LILai-hao，YANGXian-qing
FOOD SCIENCE . 2011, (20): 63 -68 .  DOI: 10.7506/spkx1002-6630-201120014