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Protein hydrolysates produced from rock lobster (Jasus edwardsii) Head: emulsifying capacity and food safety
Lobster protein hydrolysates (LPH) were produced by an enzymatic process using a proteinase Alcalase, and a chemical process at strong alkaline condition (pH of 14), from rock lobster head (RLH), respectively. The chemical process recovered about 30% more protein than the enzymatic process (84.9% re...
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| Gepubliceerd in: | Food Sci Nutr |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
John Wiley and Sons Inc.
2016
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5090651/ https://ncbi.nlm.nih.gov/pubmed/27826437 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.352 |
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