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HYDROLYSATE ANTIMICROBIAL ACTIVITY RELEASED FROM BOVINE WHEY PROTEIN CONCENTRATE BY THE ASPARTYL PROTEASE Eap1 OF Sporisorium reilianum
Whey, a by-product of cheese processing, has important nutritional qualities, as it is a rich source of proteins balanced withamino acids. As such, it has a broad range of functional and biological properties that can be exploited biotechnologicallyfor diverse applications. Several studies have demo...
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| Veröffentlicht in: | Revista Mexicana de Ingeniería Química |
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| Hauptverfasser: | , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Universidad Autónoma Metropolitana
2017
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| Schlagworte: | |
| Online Zugang: | https://www.redalyc.org/articulo.oa?id=62049878002 |
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