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pro vyhledávání: '"Gabriel O. da Silva"'
Autor:
Ana Iraidy S. Brígida, Luísa O. L. Rosa, Caroline Mellinger-Silva, Gabriel O. da Silva, Karla L. Guarido, M. P. Stephan, J. Eduardo da Silva-Santos, Lourdes M.C. Cabral, Danillo Macêdo Gomes
Publikováno v:
International Dairy Journal. 48:73-79
The aim of this study was to investigate the effect of pepsin hydrolysates of whey protein isolate (WPI) on vascular relaxation and emulsifying capacity. WPI was subjected to pepsin hydrolysis for 5 h. The chromatographic profiles of the samples show
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56f05402530de8cc3551a1146225e196
https://doi.org/10.1016/j.idairyj.2015.01.016
https://doi.org/10.1016/j.idairyj.2015.01.016
