Selective hydrolysis of α-lactalbumin by Acid Protease A...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2012 Vol. 49; Iss. 1

Selective hydrolysis of α-lactalbumin by Acid Protease A offers potential for β-lactoglobulin purification in whey proteins

Seronei Chelulei Cheison, Elias Kiprono Bor, Abdul Kipruto Faraj, Ulrich Kulozik
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Volume:
49
Year:
2012
Language:
english
DOI:
10.1016/j.lwt.2012.03.022
File:
PDF, 504 KB
english, 2012
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