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Functional properties and antioxidant activity of gelatine and hydrolysate from deer antler base
Gelatine was extracted from deer antler base by the hot water method and hydrolyzed with trypsin. A comparison of the properties of gelatine before and after enzymatic hydrolysis showed a decline in the surface hydrophobicity, enhanced thermal stability, broadening of the particle size distribution,...
Uloženo v:
| Vydáno v: | Food Sci Nutr |
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| Hlavní autoři: | , , , , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2020
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7382106/ https://ncbi.nlm.nih.gov/pubmed/32724604 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1621 |
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