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
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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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