Aminopeptidase from Streptomyces gedanensis as a useful Tool for Protein Hydrolysate Preparations with Improved Functional Properties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02773.x/fullpdf
Reference24 articles.
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2. Study on peptide hydrolysis by amino peptidases from Streptomyces griseus, Streptomyces septatus and Aeromonas proteolytica;Arima;Appl Microbiol Biotechnol,2006
3. Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins;Cui;In Food Sci Em Technol,2009
4. Effects of the extent of enzymatic hydrolysis on the functional properties of shark protein hydrolysate;Diniz;Lebensmittel-Wissenschaft und-Technolo,1997
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