Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates.
degree of hydrolysis
edible insect
enzymatic hydrolysis
novel proteins
protein hydrolysate
techno-functional properties
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
25 Mar 2020
25 Mar 2020
Historique:
received:
28
02
2020
revised:
20
03
2020
accepted:
22
03
2020
entrez:
29
3
2020
pubmed:
29
3
2020
medline:
29
3
2020
Statut:
epublish
Résumé
Protein hydrolysates from lesser mealworm (
Identifiants
pubmed: 32218377
pii: foods9040381
doi: 10.3390/foods9040381
pmc: PMC7230224
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Bio Based Industries Joint Undertaking under the European Union's Horizon 2020 research and innovation programme under grant agreement No. 720715 (InDIRECT project).
ID : 720715
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