利用虾壳制备鲜味肽工艺优化及风味成分分析
张晟, 李淑婷, 李阳光, 李志萌, 李芯, 范志华
Process optimization for preparing fresh peptides from shrimp processing by-products and analysis of flavor components
Zhang Sheng, Li Shuting, Li Yangguang, Li Zhimeng, Li Xin, Fan Zhihua
天津农学院学报
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2025, (4): 62
-67
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DOI: 10.19640/j.cnki.jtau.2025.04.009