Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Isolation of psychrotolerant protease-producing yeast strains from dry-aged beef and evaluation of their beef protein degradation ability

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: 1 February 2026

Source: LWT, Volume 241

Author(s): Yijia Sun, Linghang Kong, Yiyang Qi, Depeng Sun, Guanhao Li, Tingyu Li, Chunxiang Piao

Publication date: 1 February 2026Source: LWT, Volume 241Author(s): Yijia Sun, Linghang Kong, Yiyang Qi, Depeng Sun, Guanhao Li, Tingyu Li, Chunxiang Piao Read More

Related posts:

Default ThumbnailOptimizing hydrolysis of dry-cured ham skin via hybrid deep learning: An intelligent process approach Default ThumbnailIdentification of antioxidant peptides in low-salt dry-cured ham skin using molecular docking and molecular dynamics simulation Default ThumbnailIsolation, identification, and binding mechanism of selenium-binding peptides from peanut protein hydrolysate Default ThumbnailPhysicochemical properties and stability characterization of reconstructed oil body emulsion and the mechanism of demulsification by heptanoic acid during the aqueous enzymatic extraction Default ThumbnailEffects of Alcalase and Flavourzyme from different manufacturers on the antigenicity and mechanisms of β-lactoglobulin Default ThumbnailUnraveling the mechanisms of ultra-high pressure processing on structural modification and functional enhancement of Ganoderma lucidum spore powder
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.