DOI:10.3969/j.issn.1000-9973.2026.05.016

引文格式:,,,等.响应面优化豌豆蛋白酶解工艺及咸味特性分析[J].中国调味品,2026,51(5):118-124.

FU A Z, JIA Q H, BI S, et al. Optimization of enzymatic hydrolysis pr（试读）...