CHARACTERIZATION OF PLASTEIN REACTION-PRODUCTS FORMED BY PEPSIN, ALPHA-CHYMOTRYPSIN, AND PAPAIN TREATMENT OF EGG-ALBUMIN HYDROLYSATES

被引：30

作者：

EDWARDS, JH

SHIPE, WF

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb15272.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1215 / 1218

页数：4

共 22 条

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