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	Use of ultrasonic and pepsin treatment in tandem for collagen extraction from meat industry by-products
	Ran, Xue-Guang[1,2,3,4]; Wang, Ling-Yun[5]
刊名	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
	2014
卷号	94页码:585-590
关键词	extraction pepsin ultrasonic treatment physicochemical properties collagen
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2216109
专题	华南理工大学
作者单位	1.[1]Guangdong Acad Agr Sci, Inst Anim Sci, Guangzhou 510640, Guangdong, Peoples R China 2.[2]State Key Lab Livestock & Poultry Breeding, Guangzhou 510640, Guangdong, Peoples R China 3.[3]Minist Agr, Key Lab Anim Nutr & Feed Sci South China, Guangzhou 510640, Guangdong, Peoples R China 4.[4]Guangdong Publ Lab Anim Breeding & Nutr, Guangzhou 510640, Guangdong, Peoples R China 5.[5]S China Univ Technol, Sch Chem & Chem Engn, Guangzhou 510640, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Ran, Xue-Guang[1,2,3,4],Wang, Ling-Yun[5]. Use of ultrasonic and pepsin treatment in tandem for collagen extraction from meat industry by-products[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2014,94:585-590.
APA	Ran, Xue-Guang[1,2,3,4],&Wang, Ling-Yun[5].(2014).Use of ultrasonic and pepsin treatment in tandem for collagen extraction from meat industry by-products.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,94,585-590.
MLA	Ran, Xue-Guang[1,2,3,4],et al."Use of ultrasonic and pepsin treatment in tandem for collagen extraction from meat industry by-products".JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 94(2014):585-590.

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