The optimum temperature and pH to hydrolyse meat proteins with an enzyme complex from kiwifruit
نویسنده
چکیده
....................................................................................................................................... I Acknowledgement ......................................................................................................................II Statement of Originality............................................................................................................ III Table of
منابع مشابه
Determination of Optimum Conditions for the Production of Peptides with Antioxidant and Nitric-Oxide Inhibition Properties from Protein Hydrolysis of Pumpkin Seed Meals Using Pepsin Enzyme
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