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    红仁核桃多肽的制备工艺优化及降血脂功能研究Optimization of the preparation process of red kernel walnut polypeptide and its hypolipidemic effect

    红仁核桃多肽的制备工艺优化及降血脂功能研究Optimization of the preparation process of red kernel walnut polypeptide and its hypolipidemic effect by 吴淑娟1，王锐2，董兆斌3，夏禹承1，廖玉美4，张润光1，张有林1 WU Shujuan1, WANG Rui2, DONG Zhaobin3, XIA Yucheng1, LIAO Yumei4, ZHANG Runguang1, ZHANG Youlin1

    Published 2023-06-01
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