Study of the Influence of Lactic Acid Bacteria on Hydrolytic and Oxidation Processes in Stuffed Meat-Reference-Cited by-同舟云学术

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Study of the Influence of Lactic Acid Bacteria on Hydrolytic and Oxidation Processes in Stuffed Meat

Published:2019-10-31 Issue:5 Volume:9 Page:5318-5322
ISSN:2277-3495
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Author:

Agafonova Alina N.,V. Bagaeva Tatyana,Kitaevskaya Svetlana V.,Romanova Natalya K.,Reshetnik Olga A.

Publisher

BioAxis DNA Research Centre

Subject

General Earth and Planetary Sciences,General Environmental Science

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of Lactobacillus kefiri fermentation supernatant on skin aging caused by oxidative stress;Journal of Functional Foods;2022-09

2. Evaluation of the proteolytic activity of new cryoresistant lactobacillus strains;Proceedings of Universities. Applied Chemistry and Biotechnology;2022-04-01

3. Research of fermentation processes of protein substrates by consortiums of lactic acid bacteria;IOP Conference Series: Earth and Environmental Science;2022-02-01

4. Assessment of lactic acid bacteria new consortia proteolytic activity;IOP Conference Series: Earth and Environmental Science;2021-03-01

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