Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides
蛋白质、钙和 pH 对乳酸乳球菌菌株基因转录、细胞膜肽酶活性及苦味肽形成的影响
期刊:Foods
影响因子:4.7
doi:10.3390/foods10071588
Benjamin Forler, Gudrun Horstmann, Johannes Schäfer, Christina Michel, Agnes Weiss, Timo Stressler, Lutz Fischer, Jörg Hinrichs, Herbert Schmidt
