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Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production
This work aimed to evaluate the digestive stability of the peptides previously identified from a Corolase PP soy protein hydrolysate (SPH) and to respond to the uncertainty about the merit of controlled hydrolysis. For this purpose, we applied an empirical and theoretical analysis, determining pepti...
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| Publicat a: | Food Chem X |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6694868/ https://ncbi.nlm.nih.gov/pubmed/31432006 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fochx.2019.100006 |
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