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European Food Research and Technology

Volumn 225, Issue 1, 2007, Pages 105-110

Behaviour of oat globulins in lactic acid fermentation of oat bran

(4) Loponen, Jussi a Laine, Pia a Sontag Strohm, Tuula a Salovaara, Hannu a

a UNIVERSITY OF HELSINKI (Finland)

Author keywords

Globulin; Lactic acid fermentation; Oat bran; Protein solubility

Indexed keywords

BACTERIA; BIOASSAY; DAIRY PRODUCTS; FERMENTATION; HYDROLYSIS; LACTIC ACID;

GLOBULIN; LACTIC ACID FERMENTATION; OAT BRAN; PROTEIN SOLUBILITY;

PROTEINS;

BACTERIA (MICROORGANISMS);

EID: 33947360328 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-006-0387-9 Document Type: Article

Times cited : (35)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.