机译:响应面法通过风味酶改善微生物粉的风味
Chengdu Univ, Key Lab Meat Proc Sichuan, Chengdu 610106, Sichuan, Peoples R China;
Chengdu Univ, Key Lab Meat Proc Sichuan, Chengdu 610106, Sichuan, Peoples R China;
Univ Calif Davis, Dept Biol & Agr Engn, Davis, CA 95616 USA;
Chengdu Univ, Key Lab Meat Proc Sichuan, Chengdu 610106, Sichuan, Peoples R China;
Univ Calif Davis, Dept Biol & Agr Engn, Davis, CA 95616 USA;
Chengdu Univ, Key Lab Meat Proc Sichuan, Chengdu 610106, Sichuan, Peoples R China;
Chengdu Univ, Key Lab Meat Proc Sichuan, Chengdu 610106, Sichuan, Peoples R China;
Chengdu Univ, Key Lab Meat Proc Sichuan, Chengdu 610106, Sichuan, Peoples R China;
Chengdu Univ, Key Lab Meat Proc Sichuan, Chengdu 610106, Sichuan, Peoples R China|East China Univ Sci & Technol, R&D Ctr Separat & Extract Technol Fermentat Ind, State Key Lab Bioreactor Engn, Shanghai, Peoples R China;
机译:用响应表面法通过粉末改善微蛋白粉的味道
机译:使用响应面法制备鸭肉抗氧化肽的抗氧化肽的水解条件优化
机译:响应面法优化鸭肉制备抗氧化酶肽的风味酶水解条件。
机译:多应变固态发酵优化以改善响应表面分析改善大豆膳蛋白含量的优化
机译:薄荷醇调味和风味胶囊香烟:一种混合方法研究菲律宾的包装和消费者的看法
机译:响应面法优化鸭肉制备抗氧化酶肽的风味酶水解条件。
机译:用实验设计优化葡萄种子膳食葡萄种子兴趣的蛋白质提取