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

页码：S164 / S164

页数：1

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