Dynamic Changes in Main Enzyme Activities and pH during Pepper(Piper nigrum L.) Decortication by Bacillus licheniformis Fermentation
Year: 2011
Type: article
Source: Food Science
Author: Congfa Li
Institution: Hainan University
Language: English
Subfield: Biotechnology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2373832472