Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications

  1. Estévez, N.
  2. Fuciños, P.
  3. Fuciños, C.
  4. Jauregi, P.
  5. Tovar, C.A.
  6. Rúa, M.L.
Revista:
Food Hydrocolloids

ISSN: 0268-005X

Ano de publicación: 2020

Volume: 109

Tipo: Artigo

DOI: 10.1016/J.FOODHYD.2020.106095 GOOGLE SCHOLAR
Fonte de datos: Scopus