Citation: | CAO Tingfeng, LIU Jinli, FAN Fang, et al. Optimization of Enzymatic Hydrolysis of Hongdao Clam and Anti-hypertensive Activity of the Resulted Products[J]. Science and Technology of Food Industry, 2021, 42(7): 216−222. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060369. |
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