ORCID iD
https://orcid.org/0000-0003-4746-3232
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Dairy Science: Functional properties of milk, fermented dairy products, low fat mozzarella cheese, probiotic cheddar cheese, ACE-Inhibitory peptides, EPS stater cultures.,

Sources:
University of Hong Kong (2014-05-05)

Microbiology: Physiology and health properties of Lactobacillus acidophilus, Bifidobacterium spp., and Lactobacillus casei, proteolytic activities of bacteria, bacteriocin, probiotics and prebiotics, and enzymic biotransformation of soy isoflavones.

Sources:
University of Hong Kong (2014-05-05)

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Scopus Author ID: 7401823907

Sources:
University of Hong Kong (2014-05-05)

ResearcherID: A-4577-2012

Sources:
University of Hong Kong (2014-05-05)

HKU ResearcherPage: rp01571

Sources:
University of Hong Kong (2014-05-05)

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