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pro vyhledávání: '"Mats Aksnes Rønningen"'
Autor:
Kenneth Aase Kristoffersen, Nils Kristian Afseth, Ulrike Böcker, Katinka Riiser Dankel, Mats Aksnes Rønningen, Andreas Lislelid, Ragni Ofstad, Diana Lindberg, Sileshi Gizachew Wubshet
Publikováno v:
Food Chemistry
Enzymatic protein hydrolysis (EPH) is an invaluable process to increase the value of food processing by-products. In the current work the aim was to study the role of standard thermal inactivation in collagen solubilization during EPH of poultry by-p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1450fb0d67fe82aedc9ec55eac50f825
https://doi.org/10.1016/j.foodchem.2022.132201
https://doi.org/10.1016/j.foodchem.2022.132201
