Structural characterization of polysaccharides from lactobacillus helveticus MB2–1 fermented milk and their interaction mechanisms with casein in modulating gel stability
瑞士乳杆菌
酪蛋白
多糖
发酵
化学
乳杆菌科
乳酸菌
食品科学
生物化学
作者
Zhiwen Ge,Dan Wang,Fidelis Azi,Peiyou Qin,Wenting Zhao,Pan Wang,Xiaoyan Zhao,Ye Liu