• Book Cover

    • QR Code of this Journal:

2023 Impact Factor: 4.2
SCImago Journal & Country Rank



Advanced Search List

Search Keywords

Author: Shaopeng Gu

1 Articles are founded.

Effects of Lactobacillus helveticus Fermentation on the Ca2+ Release and Antioxidative Properties of Sheep Bone Hydrolysate
Keguang Han, Jing Cao, Jinghui Wang, Jing Chen, Kai Yuan, Fengping Pang, Shaopeng Gu, Nairui Huo
Korean J Food Sci Anim Resour 2018;38(6):1144-1154.
https://doi.org/10.5851/kosfa.2018.e32
HTML PDF PubReader
Food Science of Animal Resources
#1205, Hangang Hyundai HYEL, 213-12, Saechang-ro, Yongsan-gu, Seoul 04376, Korea
Tel : +82-2-458-4594 | kosfa78@hanmail.net

Copyright © Korean Society for Food Science of Animal Resources. 2025. Powered by Guhmok

Announcement


Food Science of Animal Resources will be published by Springer Nature starting in 2026.
Please submit your new paper to Springer Nature website.

https://link.springer.com/journal/44463


I don't want to open this window for a day.