Wang Jianming
Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Ministry of Education, Tianjin 300457, China
LiveDNA: 86.24941
Hu Feng
Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Ministry of Education, Tianjin 300457, China
Li Ping
Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Ministry of Education, Tianjin 300457, China
Geng Yuan
Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Ministry of Education, Tianjin 300457, China
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How to cite this article
Wang Jianming, Hu Feng, Li Ping and Geng Yuan, 2013. Production of Hydrolysates by Actinomucor elegans During Soy Protein
Deep-liquid Fermentation. American Journal of Food Technology, 8: 192-199.
DOI: 10.3923/ajft.2013.192.199
URL: https://scialert.net/abstract/?doi=ajft.2013.192.199
DOI: 10.3923/ajft.2013.192.199
URL: https://scialert.net/abstract/?doi=ajft.2013.192.199