Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile
INTRODUCTION Probiotics, defined as live microorganisms that exert health benefits on the host when administered at adequate levels,1 have been increasingly applied in functional food, pharmaceutical industries, and agriculture in recent years. Among them, lactic acid bacteria (LAB) represent one of the most broadly distributed and commercially important groups of probiotics.
CONFLICT OF INTEREST STATEMENT The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Supporting Information Filename Description idt13091-sup-0001-TableS1.docxWord 2007 document , 18.6 KB Table S1 Statistical analysis of L9(34) orthogonal experiment. REFERENCES , , and (2022) Probiotic potentials of lactic acid bacteria and yeasts from raw goat milk in Nigeria.
Comparison of taste mechanism of umami and bitter peptide from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology Unclear taste mechanisms of peptides limit rapid screening of taste peptides with high intensity. In this study, the taste mechanisms of umami and bitter peptides from Chouguiyu was compared.
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
