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Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate
The impact of different proteases (alcalase, ficin, protamex, and neutrase) on the hydrolyzation, foaming and radical scavenging potency of salted duck egg white was studied. Egg white without protease hydrolyzation served as control. Regarding the degree of hydrolysis, neutrase and protamex were mo...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6542866/ https://ncbi.nlm.nih.gov/pubmed/31205368 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03645-5 |
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