Hidrólise controlada de proteínas do soro de queijo usando carboxipeptidase A e alcalase® imobilizadas multipontualmente em agarose.
Made available in DSpace on 2016-06-02T19:55:29Z (GMT). No. of bitstreams: 1 DoutPWT.pdf: 1538718 bytes, checksum: a2cfebb6aac530f7f09069137eaebc60 (MD5) Previous issue date: 2003-08-22 === Universidade Federal de Minas Gerais === High value food protein hydrolysates can be obtained by sequential...
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Language: | Portuguese |
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Universidade Federal de São Carlos
2016
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Online Access: | https://repositorio.ufscar.br/handle/ufscar/3897 |