Effects of the Enzymatic Hydrolyzate of Soybean Cake Powder with Different Degree of Hydrolysis on Transglutaminase Production by Streptoverticillium

doi:10.3969/j.issn.1673-9078.2008.05.003

Home>Articles>Effects of the Enzymatic Hydrolyzate of Soybean Cake Powder with Different Degree of Hydrolysis on Transglutaminase Production by Streptoverticillium

DOI: 10.3969/j.issn.1673-9078.2008.05.003

Effects of the Enzymatic Hydrolyzate of Soybean Cake Powder with Different Degree of Hydrolysis on Transglutaminase Production by Streptoverticillium

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Publication Date：2008-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：3( 409-411 )

MODERN FOOD SCIENCE AND TECHNOLOGY

PKUISTICEI

ISSN：1673-9078

Year, Vol.(Issue)：2008,24(5)