Preparation of Heat-Resistant Peptides from Hongqu Rice Distiller’s Grains and Its Effect on the Thermally Induced Oxidative Tolerance in Saccharomyces cerevisiae
LIN Xiaojie, SU Hao, LIANG Zhangcheng, CHEN Bingyan, LIN Xiaozi, WANG Shaoyun, HE Zhigang, LI Weixin
FOOD SCIENCE . 2024, (19): 49 -56 .  DOI: 10.7506/spkx1002-6630-20231230-266