CO-FERMENTATION

作品数：8被引量：36H指数：4
导出分析报告
相关机构：东华大学中南林业科技大学更多>>
相关期刊：《Chinese Journal of Chemical Engineering》《Engineering Microbiology》《Journal of Environmental Sciences》《Frontiers of Environmental Science & Engineering》更多>>
相关基金：国家自然科学基金中国博士后科学基金更多>>
-
在结果中检索

检索结果分析

结果分析中...
选择条件：
  • 期刊=Food Biosciencex
共 条 记 录，以下是1-1
全选清除导出
参考文献引证文献引用追踪
视图：
排序：
Improvement of active peptide yield,antioxidant activity and anti-aging capacity of rapeseed meal fermented with YY-112 pure fermentation and co-fermentation被引量：2
《Food Bioscience》2022年第5期842-852,共11页Yan Wang Kaining Cao Hongying Li Hao Sun Xiaolan Liu 
the support of the fund from these programs(Hundreds and Thousands Program in Heilongjiang,2020ZX06B01;Development and Reform Support Fund Program,2020GSP08;Fundamental Research Funds in Heilongjiang Provincial Universities(No.135309359,No.145109138).
A study was carried out to increase the active peptide yield by fermenting with screened Bacillus subtilis YY-112,and investigate the nutrient compositions,antioxidant activity and anti-aging capacity in vitro between...
关键词：Rapeseed peptides FERMENTATION Extrusion Molecular weight Antioxidant activity 
全选清除导出
共1页<1>
检索报告 对象比较 聚类工具 使用帮助 返回顶部