Advanced Search List
Search Keywords
Author: Jing Chen
1 Articles are founded.
Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate
Korean J Food Sci Anim Resour 2018;38(6):1144-1154.
https://doi.org/10.5851/kosfa.2018.e32
HTML
PDF
PubReader
https://doi.org/10.5851/kosfa.2018.e32