Optimization of semi‐continuous fermentation conditions and preservation of Flammulina velutipes liquid strains
Author:
Affiliation:
1. School of Marine and Bioengineering Yan Cheng Institute of Technology Yancheng People's Republic of China
2. School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China
Funder
Colleges and Universities in Jiangsu Province Plans to Graduate Research and Innovation
Social Development Project of Jiangsu
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14010
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1. Retracted : Quality and Sensory Characterization of White Jelly Mushroom (Tremella fuciformis ) as a Meat Substitute in Pork Patty Formulation
2. Comparative Composition and Antioxidant Activity of Peptide Fractions Obtained by Ultrafiltration of Egg Yolk Protein Enzymatic Hydrolysates
3. Sigma's non‐specific protease activity assay‐casein as a substrate;Cuppenyard C.;Journal of Visualized Experiments Jove,2008
4. Antimicrobial and antioxidant activities of Flammulina velutipes polysacchrides and polysacchride-iron(III) complex
5. Development, physiochemical characterization and forming mechanism of Flammulina velutipes polysaccharide-based edible films
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