Determination of ATP-related compounds by HPLC to study the effect of cell-free supernatants of Lactiplantibacillus plantarum on the shelf life of sliced dry-cured ham-Reference-Cited by-同舟云学术

Determination of ATP-related compounds by HPLC to study the effect of cell-free supernatants of Lactiplantibacillus plantarum on the shelf life of sliced dry-cured ham

Published:2023-10 Issue: Volume:55 Page:102984
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Tao Jing^ORCID,Yu Bilian,Nzekoue Franks Kamgang,Zhou Xiao,Shen Qing,He Jiale,Sagratini Gianni,Huang Xiaohui,Vittori Sauro,Caprioli Giovanni^ORCID,Zhang Hua,Bai Yanhong

Funder

Zhengzhou University of Light Industry

Department of Science and Technology of Henan Province

Science and Technology Department of Henan Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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