Comparison of Protein Hydrolysis Catalyzed by Bovine, Porcine, and Human Trypsins
Author:
Affiliation:
1. Laboratory of Food Chemistry, Wageningen University, P.O. Bus 17, 6708 AA Wageningen, The Netherlands
Funder
NanoNextNL
FrieslandCampina
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b00679
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1. Effect of Maillard induced glycation on protein hydrolysis by lysine/arginine and non-lysine/arginine specific proteases
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5. β-Lactoglobulin tryptic digestion: A model approach for peptide release
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