Isolation and screening of lactic acid bacteria from cheese and its degradability evaluation to parvalbumin

doi:10.13995/j.cnki.11-1802/ts.027284

LI Xiaochen, WANG Jin, XU Chenchen, XIAO Ye, LI Yan, LU Ying, LI Xiaohui

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (2) : 65-70.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (2) : 65-70. DOI: 10.13995/j.cnki.11-1802/ts.027284

Isolation and screening of lactic acid bacteria from cheese and its degradability evaluation to parvalbumin

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(2): 65-70 https://doi.org/10.13995/j.cnki.11-1802/ts.027284

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Received	Revised	Published
2021-03-08	2021-04-09	2022-01-25
Issue Date
2022-02-28

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