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- Publisher Website: 10.1016/j.ijfoodmicro.2013.12.015
- Scopus: eid_2-s2.0-84891957883
- WOS: WOS:000331482100007
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Article: Effect of salt concentration and pH on structural and functional properties of Lactobacillus acidophilus: FT-IR spectroscopic analysis.
Title | Effect of salt concentration and pH on structural and functional properties of Lactobacillus acidophilus: FT-IR spectroscopic analysis. |
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Authors | |
Keywords | ACE-inhibitory activity FT-IR Lb. acidophilus Proteolytic activity Salt reduction |
Issue Date | 2014 |
Citation | Int J Food Micro, 2014, v. 173, p. 41-47 How to Cite? |
Persistent Identifier | http://hdl.handle.net/10722/204837 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | GANDHI, A | en_US |
dc.contributor.author | Shah, N | en_US |
dc.date.accessioned | 2014-09-20T00:43:27Z | - |
dc.date.available | 2014-09-20T00:43:27Z | - |
dc.date.issued | 2014 | en_US |
dc.identifier.citation | Int J Food Micro, 2014, v. 173, p. 41-47 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/204837 | - |
dc.language | eng | en_US |
dc.relation.ispartof | Int J Food Micro | en_US |
dc.subject | ACE-inhibitory activity | - |
dc.subject | FT-IR | - |
dc.subject | Lb. acidophilus | - |
dc.subject | Proteolytic activity | - |
dc.subject | Salt reduction | - |
dc.title | Effect of salt concentration and pH on structural and functional properties of Lactobacillus acidophilus: FT-IR spectroscopic analysis. | en_US |
dc.type | Article | en_US |
dc.identifier.email | Shah, N: npshah@hku.hk | en_US |
dc.identifier.authority | Shah, N=rp01571 | en_US |
dc.identifier.doi | 10.1016/j.ijfoodmicro.2013.12.015 | - |
dc.identifier.scopus | eid_2-s2.0-84891957883 | - |
dc.identifier.hkuros | 239971 | en_US |
dc.identifier.volume | 173 | en_US |
dc.identifier.spage | 41 | en_US |
dc.identifier.epage | 47 | en_US |
dc.identifier.isi | WOS:000331482100007 | - |