Degradation of Shrimp Proteins during Fermentation with Lactic Acid Bacteria and Dynamic Changes in Their in Vitro Antioxidant Activity
XIONG Zhiyu, SUN Lanjing, ZHANG Qianqian, GAO Ruichang, YUAN Li
FOOD SCIENCE . 2024, (22): 65 -72 .  DOI: 10.7506/spkx1002-6630-20240418-178