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1 Ergebnisse
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Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopep..:
Katarzyna Skrzypczak
;
Emilia Fornal
;
Dorota Domagała
...
http://dx.doi.org/10.1155/2021/8822161. , 2021
Link:
https://doi.org/10.1155/2021/8822161
RT Journal T1
Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:5e87fc716a6c45c7a858b07b3492f7ca&Exemplar=1&LAN=DE A1 Katarzyna Skrzypczak A1 Emilia Fornal A1 Dorota Domagała A1 Waldemar Gustaw A1 Ewa Jabłońska-Ryś A1 Aneta Sławińska A1 Wojciech Radzki A1 Anna Kononiuk A1 Adam Waśko PB Hindawi Limited YR 2021 K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://dx.doi.org/10.1155/2021/8822161 LK http://dx.doi.org/https://doi.org/10.1155/2021/8822161 DO https://doi.org/10.1155/2021/8822161 SF ELIB - SuUB Bremen
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