机译:黑蟋蟀的酶水解(Gryllus Assimilis)蛋白质积极影响其抗氧化剂性能
Department of Food Science School of Food Engineering University of Campinas Rua Monteiro Lobato 80 Campinas SP 13083-862 Brazil;
Department of Food Science School of Food Engineering University of Campinas Rua Monteiro Lobato 80 Campinas SP 13083-862 Brazil;
Department of Food Science School of Food Engineering University of Campinas Rua Monteiro Lobato 80 Campinas SP 13083-862 Brazil;
antioxidant; bioactive compounds; edible insects; Gryllus assimilis; hydrolysis; protein;
机译:酶水解对蛋白质的生物活性和变应原性的影响
机译:稻渣蛋白的酶促水解:酶类型对回收蛋白功能特性和抗氧化活性的影响
机译:在离子液体存在下,鸡内脏蛋白质的酶水解增强了它们的抗氧化性能
机译:酶水解鳗鱼头产生的蛋白质水解物的抗氧化剂
机译:咀嚼,抗氧化剂和交联密度对口香糖和黑色填充天然橡胶硫化胶的机械性能的影响。
机译:酶水解对黑士兵飞行功能性抗氧化活性和蛋白质结构的影响(
机译:由酶水解条件的影响,蛋白质水解素的水解程度,蛋白质水解酸酯的特性,蛋白质水解酸盐(Chinemys Reevesii)