Production and fermentation characteristics of antifungal peptides by synergistic interactions with Lactobacillus paracasei and Propionibacterium freudenii in supplemented whey protein formulations-Reference-Cited by-同舟云学术

Production and fermentation characteristics of antifungal peptides by synergistic interactions with Lactobacillus paracasei and Propionibacterium freudenii in supplemented whey protein formulations

Published:2022-07 Issue: Volume:164 Page:113632
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

XIE Yujia,Peng Xiaojie,Li Zheng,Wang Juan,Li Mingyi,Xiao Shanshan,Zhang Shaohui^ORCID

Publisher

Elsevier BV

Subject

Food Science

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