Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin

Autor:	Catherine Bertrand-Harb, Marie Georgette Nicolas, Jean Marc Chobert
Rok vydání:	1988
Předmět:	chemistry.chemical_classification Whey protein Chromatography Enzymatic digestion Chemistry Peptide General Chemistry Trypsin Biochemistry Casein medicine Solubility General Agricultural and Biological Sciences medicine.drug
Zdroj:	Journal of Agricultural and Food Chemistry. 36:883-892
ISSN:	1520-5118 0021-8561
Popis:	Structure et poids moleculaire des peptides issus de l'hydrolyse enzymatique moderee des proteines. Proprietes fonctionnelles des ces hydrolysats
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1bccfd76e20b49e236446f35c0ec65f6 https://doi.org/10.1021/jf00083a002 Zobrazit plný text záznamu