Author:
Li Li,Yang Zuo-Yi,Yang Xiao-Qun,Zhang Gui-He,Tang Shu-Ze,Chen Feng
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,Biotechnology,Bioengineering
Reference27 articles.
1. Addler-Nisin J (1986) Enzymatic hydrolysis of food protein. Elsevier, England, pp 21, 74
2. AOAC (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington, DC
3. Arai S, Noguchi M, Kurosawa S, Kato H, Fujimaki M (1970) Applying proteolytic enzymes on soybean: 6. Deodorization effect of aspergillopeptidase A and debittering effect of Aspergillus acid carboxypeptidase. J Food Sci 35:392–395
4. Chou CC, Hwan CH (1994) Effect of ethanol on the hydrolysis of protein and lipid during the ageing of a Chinese fermented Soya bean curd-Sufu. J Sci Food Agric 60:393–398
5. Disanto ME, Li Q, Logan DA (1992) Purification and characterization of a developmentally regulated carboxypeptidase from Mucor racemosus. J Bacteriol 174:447–455
Cited by
23 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献