β-fructosidase FosE activity in Lactobacillus paracasei regulates fructan degradation during sourdough fermentation and total FODMAP levels in steamed bread

被引：1
|
作者：
Fang, Siyi [1 ,2 ]
Yan, Bowen [1 ,2 ]
Tian, Fengwei [1 ,2 ]
Lian, Huizhang [2 ,4 ]
Zhao, Jianxin [1 ,2 ]
Zhang, Hao [1 ,2 ]
Chen, Wei [1 ,2 ]
Fan, Daming [1 ,2 ,3 ]
机构：
[1] State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi,Jiangsu,214122, China
[2] School of Food Science and Technology, Jiangnan University, Wuxi,Jiangsu,214122, China
[3] Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen,361022, China
[4] Wuxi HuashunMinsheng Food Co., Ltd., Wuxi,Jiangsu, China
来源：
LWT | 2021年 / 145卷
基金：
中国国家自然科学基金;
关键词：
41;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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