Citation: | GU Luo, SONG Ru. Optimization of Hydrolysis Conditions and Antibacterial Activity of Hydrolysate from Shrimp Processing By-products[J]. Science and Technology of Food Industry, 2024, 45(3): 162−170. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050066. |
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