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浏览/检索结果: 共4条，第1-4条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Optimization of Oyster (Crassostrea talienwhanensis) Protein Hydrolysates Using Response Surface Methodology 期刊论文 MOLECULES, 2020, 卷号: 25, 期号: 12, 页码: 14 作者:  Wang, Xueqin;  Yu, Huahua;  Xing, Ronge;  Liu, Song;  Chen, Xiaolin 收藏  |  浏览/下载：33/0  |  提交时间：2020/09/25 oyster  protein hydrolysate  response surface methodology  degree of hydrolysis  hydroxyl-radical-scavenging activity  branched-chain amino acids   Novel antioxidative peptides from the protein hydrolysate of oysters (Crassostrea talienwhanensis) 期刊论文 food chemistry, 2014, 卷号: 145, 页码: 991-996 作者:  Wang, Qiukuan;  Li, Wei;  He, Yunhai;  Ren, Dandan;  Kow, Felicia 收藏  |  浏览/下载：39/0  |  提交时间：2015/11/17 Antioxidative peptide  Hydrolysate  Oyster Crassostrea talienwhanensis  Radical scavenging activity  Subtilisin   Preparation and characterisation of the pearl oyster (Pinctada martensii) meat protein hydrolysates with a high Fischer ratio 期刊论文 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2009, 卷号: 44, 期号: 6, 页码: 1183-1191 Zheng, HN; Zhang, CH; Cao, WH; Liu, SC; Ji, HW 收藏  |  浏览/下载：84/0  |  提交时间：2011/07/03 Activated carbon  Fischer ratio  oligopeptides  Pinctada martensii   Purification and identification of a ACE inhibitory peptide from oyster proteins hydrolysate and the anti hypertensive effect of hydrolysate in spontaneously hypertensive rats 期刊论文 food chemistry, 2008, 卷号: 111, 期号: 2, 页码: 302-308 作者:  Wang, Jiapei;  Hu, Jianen;  Cui, Jinzhe;  Bai, Xuefang;  Du, Yuguang 收藏  |  浏览/下载：70/0  |  提交时间：2015/11/11 oyster protein hydrolysate  ACE inhibitory peptides  spontaneously hypertensive rat  purification and identification  hypertension