Comparison of whey protein hydrolytic ability of Lactobacillus delbrueckii subsp. bulgaricus

doi:10.13995/j.cnki.11-1802/ts.023442

CHEN Jiaqi, CUI Shumao, TANG Xin, LIU Xiaoming, ZHAO Jianxin, CHEN Wei

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 28-34.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 28-34. DOI: 10.13995/j.cnki.11-1802/ts.023442

Comparison of whey protein hydrolytic ability of Lactobacillus delbrueckii subsp. bulgaricus

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(7): 28-34 https://doi.org/10.13995/j.cnki.11-1802/ts.023442

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Received	Published
2020-01-21	2020-04-15
Issue Date
2020-05-19

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