苦荞蛋白降血脂肽的酶解制备、氨基酸组成及活性研究 - 张笑莹; 钟婉滢; 马凤; 叶灏铎; 苗建银; 李静; 巩发永 (食品工业科技, 2024)
Keywords: amino acid composition; 苦荞蛋白; 响应面优化; tartary buckwheat protein; 降血脂肽; enzymatic hydrolysis; 活性评价; evaluation of activity; 酶解; 氨基酸组成; response surface optimization; lipid-lowering peptides