响应面法优化酶法水解香菇子实体中氨基酸的工艺
刘涛, 杨焱, 冯涛, 吴迪, 刘艳芳, 颜梦秋, 庄海宁
Optimization of Enzyme-mediated Release of Flavor-enhancing Amino Acids from Lentinula edodes Fruit Bodies Using Response Surface Methodology
LIU Tao, YANG Yan, FENG Tao, WU Di, LIU Yanfang, YAN Mengqiu, ZHUANG Haining
食用菌学报
.
2017, (02): 93
-98
.
DOI: 10.16488/j.cnki.1005-9873.2017.02.21
