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An erosion-type hydrolysis behavior of insoluble protein fraction from Chlorella protothecoides.
Dai, Laixin; Reichert, Corina L; Hinrichs, Jörg; Weiss, Jochen.
Afiliación
  • Dai L; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
  • Reichert CL; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
  • Hinrichs J; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
  • Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
J Sci Food Agric ; 100(3): 1072-1079, 2020 Feb.
Article en En | MEDLINE | ID: mdl-31650550
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Proteínas / Chlorella Tipo de estudio: Evaluation_studies Idioma: En Revista: J Sci Food Agric Año: 2020 Tipo del documento: Article País de afiliación: Alemania
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Proteínas / Chlorella Tipo de estudio: Evaluation_studies Idioma: En Revista: J Sci Food Agric Año: 2020 Tipo del documento: Article País de afiliación: Alemania