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Editor in charge: Food Science
Original Title: Li Yingqiu, School of Food Science and Technology, Qilu University of Technology published research papers in high-level academic journals
Professor Li Yingqiu from the School of Food Science and Engineering of Qilu University of Technology and others published a research paper on the antibacterial mechanism of " Soy Basic Peptide Targeting the Oxidative Phosphorylation System of Aspergillus niger " in LWT-Food Science and Technology .
Aspergillus niger is a spoilage and pathogenic filamentous fungus that is easily produced in the food chain such as production, processing, storage, transportation and sales.
Soy basic peptide is a kind of natural cationic antibacterial peptide derived from soybean protein.
Original link: https://doi.
(This article is reprinted by "Food Science Network", and the article comes from Qilu University of Technology
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