Effect of Silkworm Pupae Peptide on the Fermentation and Quality of Yogurt

Journal of Food Processing and Preservation

Volumn 41, Issue 3, 2017, Pages

  Wang, Wei ^a   Wang, Nan ^b   Liu, Caiqin ^b   Jin, Jianhcang ^b  

^a INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

^b ZHEJIANG SHUREN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDIFICATION; AMINO ACIDS; ANIMALS; DAIRIES; DAIRY PRODUCTS; FERMENTATION; FERMENTED MILK; PROTEINS;

ACE-INHIBITORY ACTIVITY; AMINO ACID COMPOSITIONS; ANGIOTENSIN I-CONVERTING ENZYME; INHIBITORY ACTIVITY; PRODUCTION EFFICIENCY; SENSORY CHARACTERISTICS; TEXTURAL PROPERTIES; WATER HOLDING CAPACITY;

PEPTIDES;

EID: 84978152292     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12893     Document Type: Article

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