Protein Hydrolysis and Proteinase Activity during the Ripening of Salted Anchovy (Engraulis encrasicholus L.). A Microassay Method for Determining the Protein Hydrolysis-Reference-Cited by-同舟云学术

Protein Hydrolysis and Proteinase Activity during the Ripening of Salted Anchovy (Engraulis encrasicholus L.). A Microassay Method for Determining the Protein Hydrolysis

Published:1999-07-02 Issue:8 Volume:47 Page:3319-3324
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hernández-Herrero M. Manuela¹,Roig-Sagués Artur X.¹,López-Sabater Emilio I.¹,Rodríguez-Jerez José J.¹,Mora-Ventura M. Teresa¹

Affiliation:

1. Laboratori d'Higiene, Inspecció i Control dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona (U.A.B.), 08193 Bellaterra, Barcelona, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980809j

Reference29 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

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