2017•Journal of Food Processing & TechnologyRequires access

Effect of different sonication conditions on specific aminopeptidase activities of Lactobacillus paracasei ATCC 334 and Lactobacillus helveticus DPC 4571 strains

Elif Dagdemir Firat Yilmaz, Ali Adnan Hayaloğlu

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Key concepts: Lactobacillus paracasei, Lactobacillus helveticus, Lactobacillus, Aminopeptidase, Microbiology, Sonication, Food science, Chemistry

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Effect of different sonication conditions on specific aminopeptidase activities of Lactobacillus paracasei ATCC 334 and Lactobacillus helveticus DPC 4571 strains — Research Paper | ScholarLens