A comparison of dual-functional whey hydrolysates by the use of commercial proteases-Reference-Cited by-同舟云学术

A comparison of dual-functional whey hydrolysates by the use of commercial proteases

Published:2018-12 Issue:suppl 1 Volume:38 Page:31-36
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ROSA Luísa Ozorio Lopes da¹,SANTANA Marcelo Cerutti¹,AVEZEDO Tatiana Lima²,BRÍGIDA Ana Iraidy Santa²,GODOY Ronoel²,PACHECO Sidney²,MELLINGER-SILVA Caroline²,CABRAL Lourdes Maria Correa²

Affiliation:

1. Universidade Federal do Rio de Janeiro, Brasil

2. EMBRAPA Agroindústria de Alimentos, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38s1/0101-2061-cta-fst08417.pdf

Reference21 articles.

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4. Global Food Security and Wellness.;Cánovas G. V. B.,2017

5. Influence of temperature and degree of hydrolysis on the peptide composition of trypsin hydrolysates of b lactoglobulin: Analysis by LC– ESI-TOF/MS;Cheison S. C.;Food Chemistry,2010

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