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不同菌种发酵对辣木叶蛋白降解的影响

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l by fermentation, effect on amino acid [25] 许家威,李一红,叶芒,等.腐乳前酵期微生物与理化成分的动态分析 Р composition and antigenicity of commercial soy products [J]. Food Chem, [J].中国酿造,2019,38(1):84-88.Р 2008,108(2): 571-581. [26] RAHAMAN T, VAS1LJEVIC T, RAMCHANDRAN L. Effect of process­Р[7] CHEN J S, WANG J, SONG P, et al. Determination of glycinin in soybean ing on conformational changes of food proteins related to allergenicity Р and soybean products using a sandwich enzyme-linked immunosorbent [JJ. Trend Food Sci Technol, 2016,49: 24-34.Р assay [J]. Food Chem, 2014,162(5): 27-33. [27] 韦诚.发酵过程中酸肉蛋白质的变化及其对食用品质的影响[D].重 Р[8] 吴民熙,刘清术,刘前刚,等.降解菜籽饼粗蛋白耐盐菌的筛选、鉴定及 庆:西南大学,201&

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