Work

Improved Method for Determining Food Protein Degree of Hydrolysis

Year: 2001

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.2001.tb04614.x

Authors: P.M. Nielsen, D. Petersen, C. Dambmann

Institution: Novozymes (Denmark)

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2024580100

FWCI: 4.438

Cites: 7

Cited by: 1,861

Related to: 10