机译:热激瑞士乳杆菌发酵的牛奶中改进的肽生成
Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China ,National Engineering Research Center of Dairy for Maternal and Child Health, Beijing Sanyuan Foods Co. Ltd., Beijing 100076, China;
National Engineering Research Center of Dairy for Maternal and Child Health, Beijing Sanyuan Foods Co. Ltd., Beijing 100076, China;
National Engineering Research Center of Dairy for Maternal and Child Health, Beijing Sanyuan Foods Co. Ltd., Beijing 100076, China;
National Engineering Research Center of Dairy for Maternal and Child Health, Beijing Sanyuan Foods Co. Ltd., Beijing 100076, China;
Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China;
National Engineering Research Center of Dairy for Maternal and Child Health, Beijing Sanyuan Foods Co. Ltd., Beijing 100076, China;
Fermentation; functional properties; hydrolysates; milk proteins; polypeptides;
机译:内蒙古骆驼牛奶发酵的瑞士乳杆菌130B4发酵脱脂牛奶中的血管紧张素转换酶抑制肽
机译:添加肽段对瑞士乳杆菌发酵乳中降压肽Val-Pro-Pro和Ile-Pro-Pro的阻抑加工
机译:蛋白水解乳杆菌MTCC5463对蜂蜜发酵牛奶生物活性肽生产的影响
机译:源于使用乳杆菌Helveticus菌株的案例源自筛选的生物活性肽
机译:从无乳杆菌发酵牛奶获得的无细胞制剂中存在的免疫活性肽的表征。
机译:来自发酵牛奶的新型血管紧张素转换酶抑制肽由乳酸杆菌Helveticus KLDS.31和Lactobacillus酪蛋白KLDSI.105:纯化鉴定和相互作用机制
机译:来自发酵牛奶的新型血管紧张素转换酶抑制肽由乳酸杆菌Helveticus KLDS.31和Lactobacillus酪蛋白KLDSI.105:纯化,鉴定和相互作用机制