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1 Ergebnisse
1
Optimization of Enzymatic Hydrolysis and Decolorization Pro..:
WANG Wei
;
LI Ya-juan
;
JIANG Yue
.
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220319?st=article_issue. , 2022
Link:
https://doi.org/10.16210/j.cnki.1007-7561.2022.03.012
RT Journal T1 <Title>Optimization of Enzymatic Hydrolysis and Decolorization Process of Walnut Protein</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2886a50268444b3d99a95e8d34508c50&Exemplar=1&LAN=DE A1 WANG Wei A1 LI Ya-juan A1 JIANG Yue A1 SHEN Ming-juan PB Academy of National Food and Strategic Reserves Administration YR 2022 K1 walnut cake K1 trypsin K1 degree of hydrolysis (dh) K1 decolorization K1 protein recovery rate K1 Food processing and manufacture K1 TP368-456 K1 Nutrition. Foods and food supply K1 TX341-641 JF http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220319?st=article_issue LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2022.03.012 DO https://doi.org/10.16210/j.cnki.1007-7561.2022.03.012 SF ELIB - SuUB Bremen
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