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Publikováno v:
Nissen, S H, Lübeck, M, Møller, A H & Dalsgaard, T K 2022, ' Protein recovery and quality of alfalfa extracts obtained by acid precipitation and fermentation ', Bioresource Technology Reports, vol. 19, 101190 . https://doi.org/10.1016/j.biteb.2022.101190
Alfalfa has a high potential as a novel food protein and can contribute to meet the increasing food demand. To facilitate food grade quality, protein extraction is essential. In this study, different extractions with isoelectric focusing the protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef404d9b2e93895c5796f604e3693ec1
https://vbn.aau.dk/da/publications/ae33b145-2592-4c66-8557-632cad01669a
https://vbn.aau.dk/da/publications/ae33b145-2592-4c66-8557-632cad01669a