{"title":"龙须菜多糖的酶法降解及其酶解产物的抗氧化活性研究","authors":"方甜","doi":"10.27256/d.cnki.gnbou.2021.001373","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":61472,"journal":{"name":"宁波大学学报(理工版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"宁波大学学报(理工版)","FirstCategoryId":"1089","ListUrlMain":"https://doi.org/10.27256/d.cnki.gnbou.2021.001373","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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