Effects of temperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat proteins

Publication date: Available online 29 May 2021Source: Food BioscienceAuthor(s): Fangda Sun, Huiping Wang, Qian Liu, Baohua Kong, Qian Chen

Source: Food Bioscience - May 30, 2021 Category: Food Science Source Type: research