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Calcium Solubilization Ability and Anti-Inflammatory Effects of Hydrolyzed Casein
This study performed to evaluate the applicability of functional dairy food materials by comparing the calcium solubilization ability and anti-inflammatory effects of hydrolyzed casein protein. Commercial enzyme (Alcalase(®); Neutrase(®); Protamex(®); Flavourzyme(®)) was added to the 10% casein solu...
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| Udgivet i: | Food Sci Anim Resour |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Korean Society for Food Science of Animal Resources
2021
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8277184/ https://ncbi.nlm.nih.gov/pubmed/34291216 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2021.e29 |
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