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Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing
The present work reports the enzymatic valorisation of the protein fraction of scotta, a dairy by-product representing the exhausted liquid residue of ricotta production. Scotta was subjected to ultra-filtration with membrane cut-offs from 500 to 4 kDa and the obtained protein-enriched fractions wer...
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| Publicado no: | PLoS One |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6936807/ https://ncbi.nlm.nih.gov/pubmed/31887121 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0226834 |
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