SU, Z., LU, X., DAI, Y., CAO, Y., ZHENG, L., LI, J., & ZHANG, Y. Optimization of Preparation Process of Antioxidant Peptides from Golden Pompano (Trachinotus ovatus) Skin by Response Surface Method and Its Composition Analysis. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationSU, Ziying, Xuli LU, Yaping DAI, Yupo CAO, Long ZHENG, Jihua LI, and Yi ZHANG. Optimization of Preparation Process of Antioxidant Peptides from Golden Pompano (Trachinotus Ovatus) Skin by Response Surface Method and Its Composition Analysis. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationSU, Ziying, et al. Optimization of Preparation Process of Antioxidant Peptides from Golden Pompano (Trachinotus Ovatus) Skin by Response Surface Method and Its Composition Analysis. The editorial department of Science and Technology of Food Industry.