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Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite

J. Csapó

J. Csapó

  • University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
  • Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceMiercurea Ciuc,
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Csapó, J.
, 
Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceMiercurea Ciuc,
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Albert, Cs.
 und 
D. Kiss

D. Kiss

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen,
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Kiss, D.
  
24. Dez. 2018
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Online veröffentlicht: 24. Dez. 2018
Seitenbereich: 110 - 127
DOI: https://doi.org/10.2478/ausal-2018-0007
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© 2018 J. Csapó et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Csapó, J.
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceMiercurea Ciuc
Albert, Cs.
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceMiercurea Ciuc
Kiss, D.
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen
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Englisch
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