Optimization of enzymatic hydrolysis of Pinus koraiensis nut meal to prepare antioxidant peptides by response surface methodology

doi:10.11882/j.issn.0254-5071.2018.07.030

BAO Yihong, WANG Luan, LI Qian, JIANG Shilong

China Brewing ›› 2018, Vol. 37 ›› Issue (7) : 150-155.

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China Brewing ›› 2018, Vol. 37 ›› Issue (7) : 150-155. DOI: 10.11882/j.issn.0254-5071.2018.07.030

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Optimization of enzymatic hydrolysis of Pinus koraiensis nut meal to prepare antioxidant peptides by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 37(7): 150-155 https://doi.org/10.11882/j.issn.0254-5071.2018.07.030

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