机译:利用芽孢杆菌发酵法分离和鉴定发酵花生粉制得的抗氧化剂肽
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China,School of Food Science and Technology, Jiangnan University, Wuxi, China;
School of Food Science and Technology, Jiangnan University, Wuxi, China;
School of Food Science and Technology, Jiangnan University, Wuxi, China;
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China,School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China;
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China,School of Food Science and Technology, Jiangnan University, Wuxi, China;
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China,School of Food Science and Technology, Jiangnan University, Wuxi, China;
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China,School of Food Science and Technology, Jiangnan University, Wuxi, China;
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China,School of Food Science and Technology, Jiangnan University, Wuxi, China;
Antioxidant activities; DPPH radical; ABTS~+; Reducing power; Macroporous resin; RP-HPLC;
机译:枯草芽孢杆菌发酵法分离发酵花生粉制备的抗氧化肽
机译:水解度(DH)对发酵花生粕制备的花生肽的抗氧化性能和自由基清除活性的影响。
机译:水解度(DH)对发酵花生粉制备花生肽抗氧化性能和清除自由基活性的影响
机译:枯草芽孢杆菌固态发酵法制备花生抗氧化肽的技术优化
机译:在加利福尼亚州(“枯草芽孢杆菌”,“地衣芽孢杆菌”,“ Hanseniaspora guilliermondii”)引起“ Redglobe”鲜食葡萄分解的生物体的分离和鉴定。
机译:枯草芽孢杆菌ANSB060对天然受黄曲霉毒素污染的饲喂发霉花生粕的肉鸡血清生化组织病理学变化和抗氧化酶活性的保护作用
机译:肽学方法鉴定枯草芽孢杆菌A26和解淀粉芽孢杆菌An6发酵的沙丁鱼蛋白水解物中的抗氧化剂和ACE抑制肽