Zobrazeno 1 - 1
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pro vyhledávání: '"Korzhov R.P."'
Publikováno v:
Foods and Raw Materials, Vol 3, Iss 2, Pp 115-121 (2015)
The most promising approach for reducing the allergenicity of milk products with high biological value is biocatalytic conversion of whey proteins, producing hydrolysates with the specified molecular-mass distribution and residual allergenicity. The
Externí odkaz:
https://doaj.org/article/52f2119809f74a6297fbd42630485fb4
