Effect of hydrolysis degree on functional properties of sesame cake protein hydrolysates

被引：0
|
作者：
Demirhan, Elcin [1 ]
Ozbek, Belma [1 ]
机构：
[1] Yildiz Tech Univ, Dept Chem Engn, TR-34210 Esenler, Turkey
来源：
NEW BIOTECHNOLOGY | 2012年 / 29卷
关键词：
D O I：
10.1016/j.nbt.2012.08.456
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
5.0.16
引用
收藏
页码：S164 / S164
页数：1
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