马氏珍珠贝

马氏珍珠贝酶解液澄清工艺条件优化的研究

Study on optimization of clarification processing conditions of Pinctada martensii hydrolysate

马氏珍珠贝肉风味食品开发研究

Studies on the Processing of Flavor Food of Pinctada martensii Meat

超滤对马氏珍珠贝肉蛋白酶解液特性的影响

Effects of Ultrafiltration on Characteristics of Enzymatic Hydrolysates of Pinctada martensii Protein

马氏珍珠贝肉营养成分分析及评价

Analysis and Evaluation of Nutritive Composition in Pinctada martensii Meat

不同酶水解马氏珍珠贝蛋白的特性研究5种常见珍珠贝的系统发育和遗传多样性分析

Characteristics of Pinctada martensii Protein Hydrolysates by Different Proteases Phylogenetic and Genetic Diversity Studies on five Common Pearl Oysters Populations

采用酶技术，利用珍珠养殖场开珠后的废弃物马氏珍珠贝肉，研制珍珠贝肉营养液。

Nutrient liquid was prepared by enzymatic hydrolysis of shellfish meat ( Pinctada martensii ) which was usually disposed as wastes in pearl farm .

珠母贝、马氏珠母贝和企鹅珍珠贝在海南广泛分布，是海水珍珠生产中非常重要的三种贝类，三者分别能产生不同颜色的珍珠。

Pinctada margaritifera , Pinctada martensii and Pteria penguin is widely distributed in Hainan , the seawater pearl production is very important of the three kinds of shellfish , the three were able to produce different colors of pearls .