Antibacterial Activity and Stability of Half-Fin Anchovy (Setipinna taty) Protein Hydrolysate
SONG Ru1,2 WEI Rong-bian2,3 XIE Chao2 WANG Dong-feng1,*
FOOD SCIENCE . 2010, (13): 88 -92 .  DOI: 10.7506/spkx1002-6630-201013021