不同酶对藜麦蛋白肽制备的影响及其抗氧化活性研究 / Study on the effect of different enzymes on preparation of quinoa protein peptides and their antioxidant activities
- Resource Type
- Academic Journal
- Source
- 中国食品添加剂 / China Food Additives. 33(1):69-74
- Subject
藜麦;蛋白酶;蛋白肽;水解度;抗氧化性 - Language
- Chinese
- ISSN
- 1006-2513