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Buffalo cheese whey hydrolyzed with Alcalase as an antibrowning agent in minimally processed apple
Buffalo whey was hydrolyzed with Alcalase for different times t(i) (i = 0, 0.5, 1, 2, 3, 4 or 6 h) and the browning inhibition of minimally processed apples was investigated. The hydrolysis process was followed by determination of the degree of hydrolysis. In order to understand possible modes of ac...
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| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6098772/ https://ncbi.nlm.nih.gov/pubmed/30150833 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3303-y |
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