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

Funders

  • the Science and Technology Project of Yunnan Province
    Grant ID: 202102AE090050
  • the Yunnan Fundamental Research
    Grant ID: 202301AU070075

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