Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk

Abstract While enzymatic hydrolysis is an effective method for lowering the antigenicity of cow milk (CM), research regarding the antigenicity and nutritional traits of CM hydrolysate is limited. Here, we evaluated the protein content, amino acid composition, sensory traits, color, flow behavior, an...

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Autores principales: Xiaona Liang, Guanlin Qian, Jing Sun, Mei Yang, Xinyang Shi, Hui Yang, Junrui Wu, Zongzhou Wang, Yan Zheng, Xiqing Yue
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
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Acceso en línea:https://doaj.org/article/020f8bfbf63548c1ad43338666904f5b
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