[1]曾艳,朱玥明,张建刚,等.大豆发酵食品中的活性肽及其生理功能研究进展[J].大豆科学,2019,38(01):159-166.[doi:10.11861/j.issn.1000-9841.2019.01.0159]
 ZENG Yan,ZHU Yue-ming,ZHANG Jian-gang,et al.Process in Bioactive Peptides During Soybean Fermentation and Their Potential Health Benefits[J].Soybean Science,2019,38(01):159-166.[doi:10.11861/j.issn.1000-9841.2019.01.0159]
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大豆发酵食品中的活性肽及其生理功能研究进展

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备注/Memo

收稿日期:2018-08-13

基金项目:国家重点研发计划(2018YFD0400403);天津市科技计划项目(16YFXTNC00160)。
第一作者简介:曾艳(1982-),女,博士,副研究员,主要从事功能食品配料的生物转化技术研制。E-mail: zeng_y@tib.cas.cn。
通讯作者:孙媛霞(1963-),女,博士,研究员,主要从事利用生物催化与转化技术研制功能糖及天然活性物质研究。E-mail: sun_yx@tib.cas.cn。

更新日期/Last Update: 2019-01-23