Preparation of deodorized sea cucumber peptide powder rich in lactic acid bacteria

WANG Tao, WEN Yunqi, YU Jiao, XUE Yong, XUE Changhu

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 187-191.

PDF(778 KB)
PDF(778 KB)
Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 187-191. DOI: 10.13995/j.cnki.11-1802/ts.023819

Preparation of deodorized sea cucumber peptide powder rich in lactic acid bacteria

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

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(18): 187-191 https://doi.org/10.13995/j.cnki.11-1802/ts.023819

References

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

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(778 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉