EMULSIFYING PROPERTIES OF A MIXTURE OF PEPTIDES DERIVED FROM THE ENZYMATIC HYDROLYZATES OF BOVINE CASEINS

被引：26

作者：

LEE, SW

SHIMIZU, M

KAMINOGAWA, S

YAMAUCHI, K

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1987年 / 51卷 / 06期

关键词：

D O I：

10.1080/00021369.1987.10868259

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1535 / 1540

页数：6

共 16 条

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[9] EMULSIFYING PROPERTIES OF PEPTIDES OBTAINED FROM THE HYDROLYZATES OF BETA-CASEIN [J].

LEE, SW ;

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[10] EMULSIFYING PROPERTIES OF PROTEINS - EVALUATION OF A TURBIDIMETRIC TECHNIQUE [J].

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