Demasking rate constants for tryptic hydrolysis of β-casein
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference29 articles.
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4. Identification of peptides released from casein micelles by limited trypsinolysis;Diaz;Journal of Agricultural and Food Chemistry,1996
5. Secondary structural studies of bovine caseins: temperature dependence of β-casein structure as analyzed by circular dichroism and FTIR spectroscopy and correlation with micellization;Farrell;Food Hydrocolloids,2001
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