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pro vyhledávání: '"Nadia Ninova-Nikolova"'
Publikováno v:
BIO Web of Conferences. 58:01002
The degree of hydrolysis and antioxidant activity of protein hydrolysates from fresh cow’s milk and whey obtained by the action of the proteolytic enzymes papain, bromelain and chymosin were compared. The lowest degree of hydrolysis in fresh milk h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db0bf861c69e52532bacaaccd0f7644a
https://doi.org/10.1051/bioconf/20235801002
https://doi.org/10.1051/bioconf/20235801002
