机译:骨汤:响应面法优化蛋白质营养和酶促水解工艺
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China, Department of Biological and Agricultural Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA;
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China;
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China;
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China;
bone soup; papain; nutrition; response surface method;
机译:过氧化氢和石灰对木材废料的氧化预处理,以增强生物精炼厂的酶促水解:使用响应面方法优化工艺参数
机译:响应面法优化小黄鱼(Psendosciaena polyactis)的酶促水解工艺。
机译:响应面法优化黄花鱼蛋白质的酶促水解
机译:响应面法从黑豆蛋白质酶水解的优化
机译:使用响应面法和人工神经网络优化离心电纺丝工艺。
机译:响应面法优化不同酶对大米蛋白的酶促水解
机译:过氧化氢和石灰对木材废料的氧化预处理,以增强生物精炼厂的酶促水解:使用响应面方法优化工艺参数