Optimization of preparation process of peptides chelated calcium from Bacillus natto fermentation by response surface methodology

SUN Xiaofu, DONG Chao, LI Wenjing, ZHANG Fengwen

China Brewing ›› 2021, Vol. 40 ›› Issue (6) : 119-123.

PDF(1405 KB)
PDF(1405 KB)
China Brewing ›› 2021, Vol. 40 ›› Issue (6) : 119-123. DOI: 10.11882/j.issn.0254-5071.2021.06.023
Research Report

Optimization of preparation process of peptides chelated calcium from Bacillus natto fermentation by response surface methodology

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(6): 119-123 https://doi.org/10.11882/j.issn.0254-5071.2021.06.023

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1405 KB)

Accesses

Citation

Detail
Sections
Recommended
Address: No.70 Yangqiao,Fengtai District,Beijing,China
Postcode: 100068
Phone: 010-83152738/83152308　
FAX: 010-83152738
E-mail: zgnzzz@163.com
Visited
Total visitors:
Visitors of today:
Now online:
京ICP备12027196号

/

〈 〉