Milk-clotting enzymes: S.elaeagnifolium as an alternative source

Milk-clotting enzymes: S.elaeagnifolium as an alternative source

Proteases are one of the most used enzymes in the food industry, including the dairy industry. The coagulation of milk requires a protease capable of hydrolyzing caseins in such a way that electrostatic and steric repulsion be reduced. Animal-origin proteases like chymosin and pepsin have been us...

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書誌詳細
第一著者:	Lopez Diaz, Jose Alberto
その他の著者:	Gutiérrez Méndez, Nestor, Chávez Garay, Dely Rubi, Leal Ramos, Martha Yarely, García Triana, Antonio
フォーマット:	Capítulo de libro
言語:	en_US
出版事項:	Apple Academic Press 2020
主題:	Food biotechnology Coagulant enzymes Milk-Clotting Enzymes Coagulant plant proteases info:eu-repo/classification/cti/6
オンライン･アクセス:	https://doi.org/10.1201/9780429322341 https://www.taylorfrancis.com/books/e/9780429322341
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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