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Article: Effect of salt concentration and pH on structural and functional properties of Lactobacillus acidophilus: FT-IR spectroscopic analysis.

TitleEffect of salt concentration and pH on structural and functional properties of Lactobacillus acidophilus: FT-IR spectroscopic analysis.
Authors
GANDHI, AShah, N
KeywordsACE-inhibitory activity
FT-IR
Lb. acidophilus
Proteolytic activity
Salt reduction
Issue Date2014
Citation
Int J Food Micro, 2014, v. 173, p. 41-47 How to Cite?
DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2013.12.015
Persistent Identifierhttp://hdl.handle.net/10722/204837
ISI Accession Number ID
WOS:000331482100007

 

DC FieldValueLanguage
dc.contributor.authorGANDHI, Aen_US
dc.contributor.authorShah, Nen_US
dc.date.accessioned2014-09-20T00:43:27Z-
dc.date.available2014-09-20T00:43:27Z-
dc.date.issued2014en_US
dc.identifier.citationInt J Food Micro, 2014, v. 173, p. 41-47en_US
dc.identifier.urihttp://hdl.handle.net/10722/204837-
dc.languageengen_US
dc.relation.ispartofInt J Food Microen_US
dc.subjectACE-inhibitory activity-
dc.subjectFT-IR-
dc.subjectLb. acidophilus-
dc.subjectProteolytic activity-
dc.subjectSalt reduction-
dc.titleEffect of salt concentration and pH on structural and functional properties of Lactobacillus acidophilus: FT-IR spectroscopic analysis.en_US
dc.typeArticleen_US
dc.identifier.emailShah, N: npshah@hku.hken_US
dc.identifier.authorityShah, N=rp01571en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2013.12.015-
dc.identifier.scopuseid_2-s2.0-84891957883-
dc.identifier.hkuros239971en_US
dc.identifier.volume173en_US
dc.identifier.spage41en_US
dc.identifier.epage47en_US
dc.identifier.isiWOS:000331482100007-

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