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Zhenkun Xiao

Sichuan Agricultural University

46 Xinkang Rd, Yucheng Qu

Sichuan Sheng

China

  • Sichuan Agricultural University

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Preparation of Lactobacillus Plantarum Fermented Soy Whey Composite Preservative Containing Huajiao Seed Antimicrobial Peptides and Inulin and its Preservation Effect on Konjac Gel

Number of pages: 40 Posted: 07 May 2024
Zhenkun Xiao, Xinyi Huang, Zhixin Liu, Jing Xie, Zainab Rasheed, Mingrui Chen, Yaowen Liu and Wen Qin
Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University, Sichuan Agricultural University - College of Food Science and Sichuan Agricultural University - College of Food Science
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Huajiao, Lactobacillus plantarum, Soy whey, Inulin, Konjac gel