Your browser doesn't support javascript.
loading
Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii.
Li, Yun-Cheng; Du, Wen; Meng, Fan-Bing; Rao, Jia-Wei; Liu, Da-Yu; Peng, Lian-Xin.
Afiliação
  • Li YC; School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, PR China.
  • Du W; School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
  • Meng FB; School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, PR China. Electronic address: mfb1020@163.com.
  • Rao JW; School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
  • Liu DY; School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
  • Peng LX; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, PR China.
Food Chem ; 342: 128382, 2021 Apr 16.
Article em En | MEDLINE | ID: mdl-33092918
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hidrolisados de Proteína / Fagopyrum / Alimentos de Soja / Saccharomycetales / Tolerância ao Sal Idioma: En 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 Assunto principal: Hidrolisados de Proteína / Fagopyrum / Alimentos de Soja / Saccharomycetales / Tolerância ao Sal Idioma: En Ano de publicação: 2021 Tipo de documento: Article