A COMPARISON OF DOGFISH AND BOVINE CHYMOTRYPSINS IN RELATION TO PROTEIN HYDROLYSIS

被引：17

作者：

RAMAKRISHNA, M

HULTIN, HO

ATALLAH, MT

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,MASSACHUSETTS AGR EXPT STN,AMHERST,MA 01003

[2] UNIV MASSACHUSETTS MARINE STN,MARINE FOODS LAB,DEPT FOOD SCI & NUTR,MASSACHUSETTS AGR EXPT STN,GLOUCESTER,MA 01930

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14043.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1198 / 1202

页数：5

共 25 条

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