高级检索
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
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
shu
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
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
shu

天冬氨酸消旋化程度评价鱼粉蛋白质鲜度的可行性探究

The Feasibility of Using the Degree of Aspartic Acid Racemization as an Indicator to Improve the Evaluation of Fish Meal Protein Freshness

    HTML全文
    • 参考文献(56)
    • 相关文章
    • 施引文献
  • 资源附件(0)

/

返回文章
返回