Order Article Reprints

Shangguan L, Liu Z, Xu L, Yang Q, Zhang X, Yao L, Li P, Chen X, Dai J. Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate. Foods. 2024; 13(16):2591. https://doi.org/10.3390/foods13162591

Shangguan, Lingling, Zixiong Liu, Linglong Xu, Qiao Yang, Xiaoling Zhang, Lan Yao, Pei Li, Xiong Chen, and Jun Dai. 2024. "Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate" Foods 13, no. 16: 2591. https://doi.org/10.3390/foods13162591

Shangguan, L., Liu, Z., Xu, L., Yang, Q., Zhang, X., Yao, L., Li, P., Chen, X., & Dai, J. (2024). Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate. Foods, 13(16), 2591. https://doi.org/10.3390/foods13162591