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Updated: Feb 8, 2026

Light-Controlled Fermentations for Microbial Chemical and Protein Production
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生物强化调节茶叶蛋白的结构,消化和微生物发酵特性

Zhiliang Jiang1, Fuqing Bai1, Wei Guo1

  • 1State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, Anhui, PR China; College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, Anhui, PR China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, Anhui, PR China; Anhui Provincial Joint Construction Key Laboratory of Industrial New-Style Tea Beverage Green Manufacturing, Anhui Agricultural University, Hefei, PR China.

Food research international (Ottawa, Ont.)
|February 7, 2026
PubMed
概括

叶子生物强化增强了茶叶蛋白质.

关键词:
我们的肠道微生物群.二级结构是次要结构.的生物强化的生物强化短链脂肪酸 短链脂肪酸茶叶蛋白质是一种茶叶蛋白质.

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