Optimization of Enzymatic Hydrolysis of Chicken Meat for Production of Anti-oxidant Peptides Using Response Surface Methodology
TANG Dao-bang1，PEI Xiao-ping1,2，XU Yu-juan1，WU Ji-jun1
FOOD SCIENCE . 2010, (6): 86 -90 .  DOI: 10.7506/spkx1002-6630-201006019