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Enzymatic hydrolysis of Grass Carp fish skin hydrolysates able to promote the proliferation of Streptococcus thermophilus.
Wang, Xiao-Nan; Qin, Mei; Feng, Yu-Ying; Chen, Jian-Kang; Song, Yi-Shan.
Afiliação
  • Wang XN; College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China.
  • Qin M; College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China.
  • Feng YY; College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China.
  • Chen JK; College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China.
  • Song YS; College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China.
J Sci Food Agric ; 97(12): 4235-4241, 2017 Sep.
Article em En | MEDLINE | ID: mdl-28251668
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hidrolisados de Proteína / Pele / Carpas / Proteínas de Peixes / Streptococcus thermophilus Limite: Animals Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hidrolisados de Proteína / Pele / Carpas / Proteínas de Peixes / Streptococcus thermophilus Limite: Animals Idioma: En Ano de publicação: 2017 Tipo de documento: Article