Загрузка...
In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates
Protein hydrolysates were prepared from chicken liver using fermentation and enzymatic hydrolysis. The lactic acid bacteria Pediococcus acidilactici NCIM5368 was employed in the fermentation process and a commercial protease (Alcalase® 2.5) was used in enzymatic hydrolysis. Chicken liver hydrolysate...
Сохранить в:
| Опубликовано в: : | J Food Sci Technol |
|---|---|
| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2015
|
| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648870/ https://ncbi.nlm.nih.gov/pubmed/26604378 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1920-2 |
| Метки: |
Добавить метку
Нет меток, Требуется 1-ая метка записи!
|