Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins.

Name: Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins.
Author: Boonvisut, S

Effect of heat, amylase, and disulfide bond cleavage on the in vitro digestibility of soybean proteins. — المؤلف: Boonvisut, S — Journal of agricultural and food chemistry ####

المؤلف: Boonvisut, S
النشر: Journal of agricultural and food chemistry ####
الوصف: 1130-5 p.
الموضوعات: Amylases؛ Chemical Phenomena؛ Chemistry؛ Digestion؛ Disulfides؛ Hot Temperature؛ Hydrogen-Ion Concentration؛ Pepsin A