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Improved Method for Determining Food Protein Degree of Hydrolysis
6天前
已完结
Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese
2个月前
已完结
Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis
4个月前
已完结
Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
5个月前
已完结
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