骨胶原蛋白肽纳滤脱盐工艺优化及其对产品整体感官品质的提升作用 / Optimization of Nanofiltration Desalination Process of Bone Collagen Peptide and Its Effect on Improving the Overall Sensory Quality of Products
- Resource Type
- Academic Journal
- Source
- 食品工业科技 / Science and Technology of Food Industry. 44(10):160-167
- Subject
骨胶原蛋白肽 纳滤 脱盐 蛋白得率 灰分含量 感官品质 - Language
- Chinese
- ISSN
- 1002-0306