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 Wang

Description

Supplementary material

Files

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

Licence