The hydrolysis characteristics of the high-temperature soybean meal hydrolyzed with protamex protease was studied systematically, by using single factor experiment and orthogonal experiment method.
以高温变性豆粕为原料，采用单因素和正交实验方法，对高温变性豆粕在复合蛋白酶作用下的水解特性进行深入研究。
The hydrolysis characteristics of the high-temperature soybean meal hydrolyzed with protamex protease was studied systematically, by using single factor experiment and orthogonal experiment method.
以高温变性豆粕为原料，采用单因素和正交实验方法，对高温变性豆粕在复合蛋白酶作用下的水解特性进行深入研究。
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