Effects of Jointed Treatment with Enzymatic Hydrolysis and Fermentation on the Components and Biological Activity of Auricularia auricula
In order to investigate the changes of components and biological activities of Auricularia auricula liquid after enzymatic hydrolysis and fermentation, the Auricularia auricula liquid was firstly subjected to enzymatic hydrolysis using cellulase and pectinase, followed by joint fermentation using La...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070070 |