Rochín-Medina, Jesús J <br/><br/>
Use of whey as a culture medium for Bacillus clausii for the production of protein hydrolysates with antimicrobial and antioxidant activity.  [electronic resource] 

 -  Food science and technology international = Ciencia y tecnologia de los alimentos internacional  Jan 2018 
 - 35-42 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1532-1738 
<br/><br/><label>Standard No.: </label>10.1177/1082013217724705  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anti-Infective Agents--chemistry<br/>Antioxidants--chemistry<br/>Bacillus clausii--physiology<br/>Culture Media<br/>Fermentation<br/>Peptides--chemistry<br/>Protein Hydrolysates<br/>Whey