ZHANG Chaohua | College of Food Science and Technology, Guangdong Ocean University
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概要
関連著者
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ZHANG Chaohua
College of Food Science and Technology, Guangdong Ocean University
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HAO Jiming
College of Food Science and Technology, Guangdong Ocean University
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HAO Gengxin
South China Sea Institute of Oceanology, Chinese Academy of Sciences
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CAO Wenhong
College of Food Science and Technology, Guangdong Ocean University
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LIU Ya
South China Sea Institute of Oceanology, Chinese Academy of Sciences
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CHEN Shuijin
College of Food Science and Technology, Guangdong Ocean University
著作論文
- Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould)
- In Vitro Antioxidant Activity and In Vivo Anti-fatigue Effects of Oyster (Ostrea plicatula Gmelin) Peptides Prepared Using Neutral Proteinase