Degradation of Shrimp Proteins during Fermentation with Lactic Acid Bacteria and Dynamic Changes in Their in Vitro Antioxidant Activity

被引：0
|
作者：
Xiong, Zhiyu [1 ]
Sun, Lanjing [1 ]
Zhang, Qianqian [1 ]
Gao, Ruichang [1 ]
Yuan, Li [1 ]
机构：
[1] School of Food and Biological Engineering, Jiangsu University, Zhenjiang,212013, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 22期
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D O I：
10.7506/spkx1002-6630-20240418-178
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学科分类号：
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页码：65 / 72
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