机译:从日本分离到的猴头菇食用菌的粗酶:牛奶凝结活性的变化和凝固超高温巴氏杀菌牛奶的能力
Univ Yamanashi, Inst Enol & Viticulture, 1-13-1 Kitashin, Kofu, Yamanashi 4000005, Japan;
Univ Yamanashi, Fac Life & Environm Sci, Dept Biotechnol, 4-4-37 Takeda, Kofu, Yamanashi 4008510, Japan;
Univ Yamanashi, Fac Life & Environm Sci, Dept Biotechnol, 4-4-37 Takeda, Kofu, Yamanashi 4008510, Japan;
Univ Yamanashi, Fac Life & Environm Sci, Dept Biotechnol, 4-4-37 Takeda, Kofu, Yamanashi 4008510, Japan;
IBI Corp, Appl Fungi Inst, 7841 Anayama, Nirasaki, Yamanashi 4070263, Japan;
Nippon Vet & Life Sci Univ, Fac Appl Life Sci, Dept Food Sci & Technol, 1-7-1 Kyonan, Musashino, Tokyo 1808602, Japan;
Univ Yamanashi, Fac Life & Environm Sci, Dept Local Produce & Food Sci, 4-4-37 Takeda, Kofu, Yamanashi 4008510, Japan;
Hericium erinaceus; milk-clotting activity; ultra-high-temperature pasteurized milk coagulation ability; antifungal activity; cheese;
机译:用食用菌猴头菇的凝乳粗酶制备的干酪对真菌的生长抑制作用
机译:食用菌产生凝乳酶的筛选
机译:食用菌产生凝乳酶的筛选
机译:体外消化和家庭烹饪提高了某些食用菌的总抗氧化活性和碳水化合物消化酶的抑制潜力
机译:新型BL312乳凝胶酶的高水平表达和底物结合区域改性,以提高乳凝血活性与蛋白水解活性的比率