Effects of Degree of Hydrolysis and pH on the Solubility of Heme-iron Enriched Peptide in Hemoglobin Hydrolysate-Reference-Cited by-同舟云学术

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Effects of Degree of Hydrolysis and pH on the Solubility of Heme-iron Enriched Peptide in Hemoglobin Hydrolysate

Published:2003-01 Issue:2 Volume:67 Page:365-367
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

IN Man-Jin,KIM Dong Chung,CHAE Hee Jeong,OH Nam-Soon

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.67.365

Reference1 articles.

1. 14) Adler-Nissen, J., Enzymic hydrolysis of food protein. Elsevier, London, pp. 12-15 (1986).

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