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Novel vegetal enzymes used in the obtention of protein hydr..:
, In:
Value-Addition in Food Products and Processing Through Enzyme Technology
,
Erik Gustavo, Tovar-Pérez
;
Martha Guillermina, Romero-Garay
;
Tania Patricia, Castro-Jácome
.. - p. 293-307 , 2022
Link:
https://doi.org/10.1016/b978-0-323-89929-1.00003-2
RT T1
Value-Addition in Food Products and Processing Through Enzyme Technology
: T1
Novel vegetal enzymes used in the obtention of protein hydrolyzates and bioactive peptides derived from various sources of meat and meat by-products
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_b978-0-323-89929-1.00003-2&Exemplar=1&LAN=DE A1 Erik Gustavo, Tovar-Pérez A1 Martha Guillermina, Romero-Garay A1 Tania Patricia, Castro-Jácome A1 Efigenia, Montalvo González A1 María de Lourdes, García-Magaña PB Elsevier YR 2022 SP 293 OP 307 LK http://dx.doi.org/https://doi.org/10.1016/b978-0-323-89929-1.00003-2 DO https://doi.org/10.1016/b978-0-323-89929-1.00003-2 SF ELIB - SuUB Bremen
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