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Use of Flavin-Containing Monooxygenases for Conversion of Trimethylamine in Salmon Protein Hydrolysates

Enzymatic processing of fish by-products for recovery of peptides (hydrolysates) is a promising technology to reach food grade ingredients of high nutritional quality. Despite this, their bitter taste and “fish” odor block implementation in food products and limit their economic potential. Trimethyl...

詳細記述

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書誌詳細
出版年:Appl Environ Microbiol
主要な著者: Goris, Marianne, Puntervoll, Pål, Rojo, David, Claussen, Julie, Larsen, Øivind, Garcia-Moyano, Antonio, Almendral, David, Barbas, Coral, Ferrer, Manuel, Bjerga, Gro Elin Kjæreng
フォーマット: Artigo
言語:Inglês
出版事項: American Society for Microbiology 2020
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC7688232/
https://ncbi.nlm.nih.gov/pubmed/32978141
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02105-20
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