Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis
Year: 2003
Type: article
Source: International Dairy Journal
Authors: D. Spellman, E. McEvoy, G. O’Cuinn, R.J. FitzGerald
Institutions: University of Limerick, Galway-Mayo Institute of Technology
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W1990389136