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中文
Meat Research
1996
,
Vol. 10
Issue (2)
: 32-33
DOI
: 10.7506/rlyj1001-8123-199602014
Additive Agent
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Received:
25 December 2017
PACS:
TS251.65
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199602014
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[1]
XIAO Dongyue, ZHANG Yuqiang, DONG Hao, ZENG Xiaofang, BAI Weidong, YANG Juan.
γ-Glutamylation Enhances the Taste and Anti-Inflammatory Effects in Caco-2 Cells of Chicken Protein Hydrolysates
[J]. Meat Research, 2025, 39(7): 13-19.
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1996, Vol. 10 Issue (2): 32-33 DOI: 10.7506/rlyj1001-8123-199602014
