Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics
Fangqin Xiang, Hongwei Tang, Yu Li, Bailiang Li
Topics & Concepts
Food scienceFermentationQuality (philosophy)HydrolysisChemistryBiochemistryPhysicsQuantum mechanicsProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsProbiotics and Fermented Foods