Effect Of Five Proteases Including Alcalase, Flavourzyme, Papain, Proteinase K And Trypsin On Antioxidative Activities Of Casein Hydrolysate From Goat Milk

Pubblicato online: 22 dic 2015

Pagine: 65 - 74

DOI: https://doi.org/10.1515/aucft-2015-0015

Parole chiave

goat milk casein, Alcalase, enzymatic hydrolysis, antioxidative peptides

© 2015 Guowei Shu et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.