Preparation of high calcium-binding duck egg white peptides usinghydrochloric acid deamidization combined with enzymolysis
GAO Qi, XU Yanling, ZHAO Mengge, ZHU Biyang, HE Hui
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 131-137.
Preparation of high calcium-binding duck egg white peptides usinghydrochloric acid deamidization combined with enzymolysis
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |