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Physicochemical Evaluation of Preparations Obtained as a Re..:
Łukasz Tomczyk
;
Grzegorz Leśnierowski
;
Renata Cegielska-Radziejewska
https://www.mdpi.com/2673-9976/18/1/48. , 2022
Link:
https://doi.org/10.3390/Foods2022-12924
RT Journal T1
Physicochemical Evaluation of Preparations Obtained as a Result of Enzymatic Modification of Lysozymes with Pepsin and Trypsin
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:6fcf56eb77ec4983a81551182bcb518b&Exemplar=1&LAN=DE A1 Łukasz Tomczyk A1 Grzegorz Leśnierowski A1 Renata Cegielska-Radziejewska PB MDPI AG YR 2022 K1 lysozyme K1 bioactive peptides K1 enzymatic hydrolysis K1 hydrolytic activity K1 hydrophobic activity K1 antioxidant activity K1 Plant ecology K1 QK900-989 K1 Animal biochemistry K1 QP501-801 K1 Biology (General) K1 QH301-705.5 JF https://www.mdpi.com/2673-9976/18/1/48 LK http://dx.doi.org/https://doi.org/10.3390/Foods2022-12924 DO https://doi.org/10.3390/Foods2022-12924 SF ELIB - SuUB Bremen
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