The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
Yiming Ren, Liang Li
Topics & Concepts
ChemistryHydrolysateHydrolysisProteaseFermentationAmino acidBiochemistryPeptideLactic acidChromatographyBacteriaEnzymeBiologyGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsProteins in Food Systems