Raising the pH of the pepsin-catalysed hydrolysis of bovine whey proteins increases the antigenicity of the hydrolysates (Q70886983)
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scientific article published on 01 October 1995
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Raising the pH of the pepsin-catalysed hydrolysis of bovine whey proteins increases the antigenicity of the hydrolysates |
scientific article published on 01 October 1995 |
Statements
Raising the pH of the pepsin-catalysed hydrolysis of bovine whey proteins increases the antigenicity of the hydrolysates (English)
D G Schmidt
R J Meijer
C J Slangen
E C van Beresteijn
1 October 1995
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