Applicative effect of glycinin basic polypeptide in fresh wet noodles and antifungal characteristics-Reference-Cited by-同舟云学术

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Applicative effect of glycinin basic polypeptide in fresh wet noodles and antifungal characteristics

Published:2017-09 Issue: Volume:83 Page:267-274
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Hou Jin,Li Ying-Qiu^ORCID,Wang Zhao-Sheng,Sun Gui-Jin,Mo Hai-Zhen

Funder

National Natural Science Foundation of China

Major Plan of Study and Development

Science and Technology Innovation Team in Universities of Henan Province

Science and Technology Development Project of Shandong Province

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Chemical composition and antifungal activity of essential oil and various extract of Silene armeria L;Bajpai;Bioresource Technology,2008

2. Antimicrobial and antioxidant properties of the crude peptide extracts of Galatea paradoxa and Patella rustica;Borquaye,2015

3. Pleurostrin, an antifungal peptide from the oyster mushroom;Chu;Peptides,2005

4. Antifolates inhibit Cryptococcus biofilms and enhance susceptibility of planktonic cells to amphotericin B;Cordeiro;European Journal of Clinical Microbiology and Infectious Diseases,2013

5. Evaluation of antifungal activity of hydroalcoholic extracts of Citrullus colocynthis fruit;Eidi;Journal of Herbal Medicine,2015

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