珍珠贝肉抗氧化肽制备工艺优化及其对酪氨酸酶的抑制活性 / Preparation Process Optimization for the Antioxidant Peptide from Pinctada martensii Meat and Its Tyrosinase Inhibitory Activity
- Resource Type
- Academic Journal
- Source
- 现代食品科技 / Modern Food Science & Technology. 38(4):52-61
- Subject
珍珠贝肉;抗氧化肽;酶解工艺;抗氧化活性;酪氨酸酶抑制活性;氨基酸组成 - Language
- Chinese
- ISSN
- 1673-9078