Relationship between Protein Hydrolysate and the Formation of Melanin during Pure-breed Fermentation of Douchi

Home>Articles>Relationship between Protein Hydrolysate and the Formation of Melanin during Pure-breed Fermentation of Douchi

WANG Xue-meng

MA Liang

YU Wei

GUO Xue-xia

ZHANG Yu-hao

Keywords：douchiproteinhydrolysispolypeptidesmelanin

Publication Date：2015-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

PKUISTICEI

Year, Vol.(Issue)：2015,31(8)