Recovery of proteins from sweet potato cell liquid by acidification via inoculation-enhanced fermentation and determination of functional properties of protein products

• Autorzy: Li Q , Liu L. , Han Y. , Zhao X. , Yao M. , Ma J. , Han M. , Zhang J.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2024
• Tom: 74
• Numer: 1
• Opis fizyczny: p.49-58,fig.,ref.

Twórcy

autor

Li Q

• Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China
• School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

autor

Liu L.

• Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China
• School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

autor

Han Y.

• Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China
• School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

autor

Zhao X.

• Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China
• School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

autor

Yao M.

• Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China
• School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

autor

Ma J.

• Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China
• School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

autor

Han M.

• Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China
• School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

autor

Zhang J.

• Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China
• School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

Identyfikatory

DOI

10.31883/pjfns/182846