FUNCTIONAL-PROPERTIES OF A PEPTIDE OF 23 RESIDUES PURIFIED FROM THE PEPTIC HYDROLYZATE OF ALPHAS1-CASEIN - CHANGES IN THE EMULSIFYING ACTIVITY DURING PURIFICATION OF THE PEPTIDE

被引：35

作者：

SHIMIZU, M

LEE, SW

KAMINOGAWA, S

YAMAUCHI, K

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13097.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：1248 / 1252

页数：5

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