Effect of degree of hydrolysis on the bioavailability of corn gluten meal hydrolysates-Reference-Cited by-同舟云学术

Effect of degree of hydrolysis on the bioavailability of corn gluten meal hydrolysates

Author:

Jin Jian¹,Ma Haile¹²,Zhou Cunshan¹²,Luo Min¹,Liu Wan¹,Qu Wenjuan¹,He Ronghai¹²,Luo Lin¹²,Yagoub Abu El-Gasim A.¹³

Affiliation:

1. School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang, 212013 P.R. China

2. Key Laboratory for Physical Processing of Agricultural Products; Jiangsu University; 301 Xuefu Road Zhenjiang, 212013 P.R. China

3. Faulty of Agriculture; University of Zalingei; P.O. Box 6 Zalingei Sudan

Funder

Key University Science Research Project of Jiangsu Province

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Project of National 863 Plan of China

Research-Innovation Program of Postgraduate in General Universities of Jiangsu

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference48 articles.

1. Production of single cell protein from orange peels using Aspergillus niger and Saccharomyces cerevisiae;Azam;Global J Biotechnol Biochem,2014

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