Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate
瑞士乳杆菌发酵对羊骨水解物Ca2+释放及抗氧化性能的影响
期刊:Korean Journal for Food Science of Animal Resources
影响因子:
doi:10.5851/kosfa.2018.e32
Keguang Han, Jing Cao, Jinghui Wang, Jing Chen, Kai Yuan, Fengping Pang, Shaopeng Gu, Nairui Huo
