Your browser doesn't support javascript.
loading
A weak post-acidification Lactobacillus helveticus UV mutant with improved textural properties.
Guan, Chengran; Chen, Xuan; Zhao, Ruifeng; Yuan, Yuan; Huang, Xinyuan; Su, Jianbo; Ding, Xiangli; Chen, Xia; Huang, Yujun; Gu, Ruixia.
Afiliação
  • Guan C; Key Lab of Dairy Biotechnology and Safety Control College of Food Science and Technology Yangzhou University Yangzhou China.
  • Chen X; Key Lab of Dairy Biotechnology and Safety Control College of Food Science and Technology Yangzhou University Yangzhou China.
  • Zhao R; Key Lab of Dairy Biotechnology and Safety Control College of Food Science and Technology Yangzhou University Yangzhou China.
  • Yuan Y; Key Lab of Dairy Biotechnology and Safety Control College of Food Science and Technology Yangzhou University Yangzhou China.
  • Huang X; Key Lab of Dairy Biotechnology and Safety Control College of Food Science and Technology Yangzhou University Yangzhou China.
  • Su J; Key Lab of Dairy Biotechnology and Safety Control College of Food Science and Technology Yangzhou University Yangzhou China.
  • Ding X; Key Lab of Dairy Biotechnology and Safety Control College of Food Science and Technology Yangzhou University Yangzhou China.
  • Chen X; Key Lab of Dairy Biotechnology and Safety Control College of Food Science and Technology Yangzhou University Yangzhou China.
  • Huang Y; Key Lab of Dairy Biotechnology and Safety Control College of Food Science and Technology Yangzhou University Yangzhou China.
  • Gu R; Key Lab of Dairy Biotechnology and Safety Control College of Food Science and Technology Yangzhou University Yangzhou China.
Food Sci Nutr ; 9(1): 469-479, 2021 Jan.
Article em En | MEDLINE | ID: mdl-33473308
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2021 Tipo de documento: Article