Influence of pH on the Appearance of Active Peptides in the Course of Peptic Hydrolysis of Bovine Haemoglobin
Author:
Affiliation:
1. a Laboratoire de Technologie des Substances Naturelles‐IUT“A” , Villeneuve d'Ascq Cedex , France
Publisher
Informa UK Limited
Subject
General Medicine,Biochemistry,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1081/PB-200054693
Reference23 articles.
1. Chemistry and characteristics of enzyme-modified whipping proteins
2. Opioid peptides derived from food proteins. The exorphins
3. Analytical Peptide Mapping of a Complex Yellowfin Tuna Myoglobin Peptic Hydrolysate by High Performance Liquid Chromatography
4. Immunomodulating peptides
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