Preparation of high calcium-binding duck egg white peptides usinghydrochloric acid deamidization combined with enzymolysis

doi:10.13995/j.cnki.11-1802/ts.018313

GAO Qi, XU Yanling, ZHAO Mengge, ZHU Biyang, HE Hui

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 131-137.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 131-137. DOI: 10.13995/j.cnki.11-1802/ts.018313

Preparation of high calcium-binding duck egg white peptides usinghydrochloric acid deamidization combined with enzymolysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(3): 131-137 https://doi.org/10.13995/j.cnki.11-1802/ts.018313

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Received	Published
2018-07-08	2019-02-15
Issue Date
2019-03-11

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