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	Cryoprotective effect of antifreeze glycopeptide analogues obtained by nonenzymatic glycation on Streptococcus thermophilus and its possible action mechanism
	Chen, Xu; Wang, Shaoyun
刊名	FOOD CHEMISTRY
	2019
卷号	288页码:239-247
关键词	Nonenzymatic glycation Streptococcus thermophilus Antifreeze peptide Cryoprotectant
ISSN号	0308-8146
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2887454
专题	福州大学
推荐引用方式 GB/T 7714	Chen, Xu,Wang, Shaoyun. Cryoprotective effect of antifreeze glycopeptide analogues obtained by nonenzymatic glycation on Streptococcus thermophilus and its possible action mechanism[J]. FOOD CHEMISTRY,2019,288:239-247.
APA	Chen, Xu,&Wang, Shaoyun.(2019).Cryoprotective effect of antifreeze glycopeptide analogues obtained by nonenzymatic glycation on Streptococcus thermophilus and its possible action mechanism.FOOD CHEMISTRY,288,239-247.
MLA	Chen, Xu,et al."Cryoprotective effect of antifreeze glycopeptide analogues obtained by nonenzymatic glycation on Streptococcus thermophilus and its possible action mechanism".FOOD CHEMISTRY 288(2019):239-247.

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