Identification and characterization of extracellular enzymes secreted by Aspergillus spp. involved in lipolysis and lipid-antioxidation during katsuobushi fermentation and ripening

发表于 2026-8-6 10:03:43

期刊：International Journal of Food Microbiology

文献作者：Shinji Takenaka; Chiaki Ogawa; Mariko Uemura; Tomoya Umeki; Yukihiro Kimura; Satoko Yokota; Mikiharu Doi

出版日期：2021-9-

DOI号：10.1016/j.ijfoodmicro.2021.109299

下载链接：https://www.sciencedirect.com/sc ... 168160521002580/pdf

文献链接：https://doi.org/10.1016/j.ijfoodmicro.2021.109299

当前文献来源于 Elsevier BV。

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[Elsevier/Sciencedirect] Identification and characterization of extracellular enzymes secreted by Aspergillus spp. involved in lipolysis and lipid-antioxidation during katsuobushi fermentation and ripening

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[Elsevier/Sciencedirect] Identification and characterization of extracellular enzymes secreted by Aspergillus spp. involved in lipolysis and lipid-antioxidation during katsuobushi fermentation and ripening 一键复制