阿胶酶解物抗氧化肽的分离与质谱分析(4)
[20] Niranjan R, Eresha M, Won,Kyo J, et al. Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties [J]. Food Res Int, 2005, 38(2):175.[21] Kawashima K, Hob H, Miyochi M, et al. Antioxidant properties of branched ......
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