Functional properties and growth promotion of bifidobacteria and lactic acid bacteria strains by protein hydrolysates using a statistical mixture design-Reference-Cited by-同舟云学术

Functional properties and growth promotion of bifidobacteria and lactic acid bacteria strains by protein hydrolysates using a statistical mixture design

Published:2014-09 Issue: Volume:7 Page:19-30
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Castro Ruann Janser Soares de,Sato Hélia Harumi

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference27 articles.

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5. Effect of high pressure treatment on egg white protein digestibility and peptide products;Hoppe;Innovative Food Science and Emerging Technologies,2013

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