Prediction Models for the Amounts of Three Food Additives as Protective Agents for Amino Acids in Japanese Scallop Hydrolysate Subjected to Spray Drying
SUN Ping-ping，WANG Jie*，LI Wei-qing，SUN Jian-feng，MU Jian-lou
FOOD SCIENCE . 2010, (16): 6 -10 .  DOI: 10.7506/spkx1002-6630-201016002