引用本文: | 张鹏华, 曹志勇, 张曦, 等. 天冬氨酸消旋化程度评价鱼粉蛋白质鲜度的可行性探究[J]. 云南农业大学学报(自然科学), 2016, 31(3): 543-550. DOI: 10.16211/j.issn.1004-390X(n).2016.03.023 |
Citation: | ZHANG Penghua, CAO Zhiyong, ZHANG Xi, et al. The Feasibility of Using the Degree of Aspartic Acid Racemization as an Indicator to Improve the Evaluation of Fish Meal Protein Freshness[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY(Natural Science), 2016, 31(3): 543-550. DOI: 10.16211/j.issn.1004-390X(n).2016.03.023 |