响应面法优化酶法水解香菇子实体中氨基酸的工艺

刘涛,杨焱,冯涛,吴迪,刘艳芳,颜梦秋,庄海宁

食用菌学报. 2017, 24(02): 93-98

食用菌学报 ›› 2017, Vol. 24 ›› Issue (02) : 93-98. DOI: 10.16488/j.cnki.1005-9873.2017.02.21
研究论文

响应面法优化酶法水解香菇子实体中氨基酸的工艺

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Optimization of Enzyme-mediated Release of Flavor-enhancing Amino Acids from Lentinula edodes Fruit Bodies Using Response Surface Methodology

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{{article.zuoZheCn_L}}. {{article.title_cn}}. {{journal.qiKanMingCheng_CN}}. 2017, 24(02): 93-98 https://doi.org/10.16488/j.cnki.1005-9873.2017.02.21
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2017, 24(02): 93-98 https://doi.org/10.16488/j.cnki.1005-9873.2017.02.21

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