Enzymatic hydrolysis of ovomucoid and the functional properties of its hydrolysates
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/94/9/2280/4470451/pev196.pdf
Reference30 articles.
1. Separation of ovotransferrin and ovomucoid in sequence from chicken egg white;Abeyrathne;Poult. Sci.,2013
2. Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates;Abeyrathne;Poultry Sci.,2014
3. Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (Ferrozine);Carter;Anal. Biochem.,1971
4. Novel antioxidant peptide derived from the ultrafiltrate of ovomucin hydrolysates;Chang;J. Agric. Food Chem.,2013
5. Protein hydrolysates batch production with angiotensin I-converting enzyme inhibitory activity from egg white;Chiang;J. Food Drug Anal.,2006
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