prindi

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

autor
Adamberg, Kaarel
Kostyra, H.
Kostyra, E.
vastutusandmed
K.Adamberg, H.Kostyra, E.Kostyra, ... [et al.]
allikas
Milchwissenschaft = Milk science international
ajakirja aastakäik number kuu
60
ilmumisaasta
2005
leheküljed
4, p. 422-426
leitav
https://www.semanticscholar.org/paper/Influence-of-non-enzymatic-glycosylation-of-whey-of-Adamberg-Kostyra/cd0dff0ba071aea2e324aff612e5618368e06032
märksõna
vadak
valgud
hüdrolüüs
trüpsiin
glükosüülimine
bakterid
keel
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