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

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

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.

PDF(3857 KB)

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

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{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

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(3857 KB)

Accesses

Citation

Detail

Sections

Recommended

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

Please choose a citation manager

Content to export