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Influence of nonenzymatic glycosylation of whey proteins and concentration of glucose on their hydrolysis by trypsin and growth and survival of selected bacteria

author
Adamberg, Kaarel
Kostyra, H.
Kostyra, E.
statement of authorship
K.Adamberg, H.Kostyra, E.Kostyra, ... [et al.]
source
Milchwissenschaft = Milk science international
journal volume number month
60
year of publication
2005
pages
4, p. 422-426
url
https://www.semanticscholar.org/paper/Influence-of-non-enzymatic-glycosylation-of-whey-of-Adamberg-Kostyra/cd0dff0ba071aea2e324aff612e5618368e06032
subject term
vadak
valgud
hüdrolüüs
trüpsiin
glükosüülimine
bakterid
language
inglise
Adamberg, K., Kostyra, H., Kostyra, E. et al. Influence of nonenzymatic glycosylation of whey proteins and concentration of glucose on their hydrolysis by trypsin and growth and survival of selected bacteria // Milchwissenschaft = Milk science international (2005) 60, 4, p. 422-426. https://www.semanticscholar.org/paper/Influence-of-non-enzymatic-glycosylation-of-whey-of-Adamberg-Kostyra/cd0dff0ba071aea2e324aff612e5618368e06032