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1 Ergebnisse
1
Optimization of Liquid Fermentation Process for Preparation..:
Yuanyuan SHEN
;
Futian YU
;
Yali QIN
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050156. , 2022
Link:
https://doi.org/10.13386/j.issn1002-0306.2021050156
RT Journal T1
Optimization of Liquid Fermentation Process for Preparation of Silkworm Pupa Peptide by Bacillus natto and Its Anti-inflammatory Activity
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:ee1f73364e1142beb7b0833d81dc31c1&Exemplar=1&LAN=DE A1 Yuanyuan SHEN A1 Futian YU A1 Yali QIN A1 Shangli CHEN A1 Shiyu DONG A1 Xiaoying ZHAO A1 Xiaoling LIU PB The editorial department of Science and Technology of Food Industry YR 2022 K1 silkworm pupa K1 bacillus natto K1 liquid fermentation K1 peptide K1 anti-inflammatory activity K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050156 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2021050156 DO https://doi.org/10.13386/j.issn1002-0306.2021050156 SF ELIB - SuUB Bremen
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