Study on Optimization of Preparation High Antioxidant Activity Peptide from Pinctada Martensii Muscl

来源 :International Symposium on Seafood Processing Technology and | 被引量 : 0次 | 上传用户：zcv_2323

【作者】

：

SHANG Jun WU Yan-yan LI Lai-hao LI You-ning Yang Xian-qing

【机构】

：

South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,Ch

【出处】

：

International Symposium on Seafood Processing Technology and

【发表日期】

：

2009年4期

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Study on Optimization of Preparation High Antioxidant Activity Peptide from Pinctada Martensii Muscl

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