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Autor:
Agnieszka Troszyńska, Barbara Wróblewska, Agata Szymkiewicz, Magdalena Karamać, Ewa Kubicka, Ryszard Amarowicz
Publikováno v:
International Journal of Food Science and Technology. 39:839-850
Summary Commercial whey protein concentrate (WPC) was hydrolysed with either Alcalase 2.4 FG (Novo Nordisk), or papain (Sigma) (in one-step process) or with two enzymes (in two-step process) to determine the changes in the immunoreactivity of α-lact