Identification of proteolytic bacteria from Yunnan fermented foods and their use to reduce the allergenicity of β-lactoglobulin
Published: 20 August 2024| Version 1 | DOI: 10.17632/dpst24rjn4.1
Contributor:
Yanfei WangDescription
Supplementary material
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Institutions
Kunming University of Science and Technology
Categories
Fermented Food, Microbial Ecology of Traditional Fermented Foods
Funding
the Science and Technology Project of Yunnan Province
202102AE090050
the Yunnan Fundamental Research
202301AU070075