红仁核桃多肽的制备工艺优化及降血脂功能研究 / Optimization of the preparation process of red kernel walnut polypeptide and its hypolipidemic effect
- Resource Type
- Academic Journal
- Source
- 中国油脂 / China Oils and Fats. 48(6):54-60
- Subject
红仁核桃 分离蛋白 酶解 多肽 降血脂 - Language
- Chinese
- ISSN
- 1003-7969