Optimization of enzymatic hydrolysis for rejected hen protein for salt-enhanced peptides preparation

CHEN Ruixia; SUN Siyuan; XIANG Yue; SUN Chengfeng; SUN Weizheng

doi:10.13995/j.cnki.11-1802/ts.022280

CHEN Ruixia, SUN Siyuan, XIANG Yue, SUN Chengfeng, SUN Weizheng

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 166-171.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (1) : 166-171. DOI: 10.13995/j.cnki.11-1802/ts.022280

Optimization of enzymatic hydrolysis for rejected hen protein for salt-enhanced peptides preparation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(1): 166-171 https://doi.org/10.13995/j.cnki.11-1802/ts.022280

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Received	Published
2019-09-16	2020-01-15
Issue Date
2020-03-27

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