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Effects of characteristics of douchi during rapid fermentation and antioxidant activity using different starter cultures.
Hou, Hongwei; Zhou, Wanting; Guo, Lidan; Jia, Shuang; Zhang, Xiaoyan; Wang, Liping.
Afiliación
  • Hou H; College of Food Science And Engineering, Shanghai Ocean University, Shanghai, China.
  • Zhou W; College of Food Science And Engineering, Shanghai Ocean University, Shanghai, China.
  • Guo L; College of Food Science And Engineering, Shanghai Ocean University, Shanghai, China.
  • Jia S; College of Food Science And Engineering, Shanghai Ocean University, Shanghai, China.
  • Zhang X; College of Food Science And Engineering, Shanghai Ocean University, Shanghai, China.
  • Wang L; College of Food Science And Engineering, Shanghai Ocean University, Shanghai, China.
J Sci Food Agric ; 103(5): 2459-2472, 2023 Mar 30.
Article en En | MEDLINE | ID: mdl-36588174
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Péptido Hidrolasas / Antioxidantes Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article
Texto completo
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Péptido Hidrolasas / Antioxidantes Idioma: En Revista: J Sci Food Agric Año: 2023 Tipo del documento: Article