| 引用本文: |
吕斌, 叶元土, 孙飞, 吕昊, 易皓明, 石瑶瑶, 郁浓, 蔡春芳, 吴萍, 王灵华, 吴代武, 浦琴华. 不同工艺提取鳀蛋白质原料对黄颡鱼生长性能和生理健康的影响[J]. 水产学报, 2022, 46(8): 1427-1438. DOI: 10.11964/jfc.20210612927
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| Citation: |
LÜ Bin, YE Yuantu, SUN Fei, LÜ Hao, YI Haoming, SHI Yaoyao, YU Nong, CAI Chunfang, WU Ping, WANG Linghua, WU Daiwu, PU Qinhua. Effects of protein ingredients obtained from Japanese anchovy by different processing technologies on yellow catfish growth performance and physiological health (Pelteobagrus fulvidraco)[J]. Journal of fisheries of china, 2022, 46(8): 1427-1438. DOI: 10.11964/jfc.20210612927
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