Optimization of Enzymatic Hydrolysis and Leuconostoc mesenteroides MKJW Fermentation of Gryllus bimaculatus Using Response Surface Methodology

Minji Cho, Misook Kim

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DOI: 10.3390/foods15203684
Published: 2026-10-16
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15203684,
  title = {Optimization of Enzymatic Hydrolysis and Leuconostoc mesenteroides MKJW Fermentation of Gryllus bimaculatus Using Response Surface Methodology},
  author = {Minji Cho and Misook Kim},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15203684},
  url = {https://doi.org/10.3390/foods15203684}
}

RIS

TY  - JOUR
TI  - Optimization of Enzymatic Hydrolysis and Leuconostoc mesenteroides MKJW Fermentation of Gryllus bimaculatus Using Response Surface Methodology
AU  - Minji Cho
AU  - Misook Kim
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15203684
UR  - https://doi.org/10.3390/foods15203684
ER  -

APA

Cho, M., & Kim, M. (2026). Optimization of Enzymatic Hydrolysis and Leuconostoc mesenteroides MKJW Fermentation of Gryllus bimaculatus Using Response Surface Methodology. Foods. https://doi.org/10.3390/foods15203684

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crossref · retrieved 2026-11-10T14:34:51.944Z