المؤلفون: CHEN Jing, TANG Haoguo, WANG Jiakang, SI Qihe, SHEN Ruxiao

المصدر: Shipin yu jixie, Vol 40, Iss 4, Pp 203-209 (2024)

مصطلحات موضوعية: fungus mushroom sauce, enzymatic hydrolysis, amino acid nitrogen, response surface optimization, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20240429; https://doaj.org/toc/1003-5788

URL الوصول: https://doaj.org/article/48c4065b0b1144dd85977da5734991a7