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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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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2018
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| Предметы: | |
| Online-ссылка: | 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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