Enhancement of soluble protein, polypeptide production and functional properties of heat-denatured soybean meal by fermentation of Monascus purpureus 04093

Mejora de la proteína soluble, la producción de polipéptidos y las propiedades funcionales de la harina de soya [soja] desnaturalizada por calor, mediante la fermentación de Monascus purpureus 04093

Jiage MaCollege of Food Science, Northeast Agricultural University, Harbin, China

Xiuqing ZhuCollege of Food Engineering, Harbin University of Commerce, Harbin, ChinaView further author information

Lin ShiCollege of Food Science, Northeast Agricultural University, Harbin, ChinaView further author information

Chunlei NiCollege of Food Science, Northeast Agricultural University, Harbin, ChinaView further author information

Juncai HouCollege of Food Science, Northeast Agricultural University, Harbin, ChinaView further author information

Jianjun ChengCollege of Food Science, Northeast Agricultural University, Harbin, ChinaCorrespondence[email protected]
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