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Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysates
In the present study, we determined the degree of hydrolysis (DH) of porcine blood plasma proteins, albumin, and globulin hydrolyzed by six proteases (alcalase, neutrase, flavourzyme, protamex, trypsin, and papain) for various reaction times. Moreover, antimicrobial activities of hydrolysates agains...
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| Publicado no: | Food Sci Anim Resour |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7057041/ https://ncbi.nlm.nih.gov/pubmed/32161913 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e2 |
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