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Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential

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Affiliation of Author(s):食品与生物工程学院

ISSN No.:0146-9428

Translation or Not:no

Pre One:Optimization of removal of off-odor in mullet (Channa Argus) head soup by yeast using response surface methodology and variations of volatile components during fermentation

Next One:Preservation of sturgeon using a photodynamic non-thermal technology mediated by curcumin disinfection

高瑞昌

Gender:Male Education Level:With Certificate of Graduation for Doctorate Study Alma Mater:中国海洋大学 Degree:doctor Status:Employed School/Department:食品与生物工程学院

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