## Abstract The influence of various factors such as type of protein, extent of hydrolysis, and nature of enzyme preparation on the development of undesirable flavours in enzymic protein‐hydrolysates has been investigated. Of the proteins studied, gelatin gave the blandest‐tasting product and casei
Human plasma kallikrein. Preliminary studies on hydrolysis of proteins and peptides
✍ Scribed by Claudio A. M. Sampaio; Daisy Grisolia
- Publisher
- SP Birkhäuser Verlag Basel
- Year
- 1978
- Tongue
- English
- Weight
- 760 KB
- Volume
- 8
- Category
- Article
- ISSN
- 1420-908X
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