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Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis

机译：用茎溴水解生产不同蘑菇蛋白水解产物作为鸡汤中的潜在调味剂

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San-San Ang; Mohammad Rashedi Ismail-Fitry;
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1. Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis [J] . Ang San-San, Ismail-Fitry Mohammad Rashedi Food Technology and Biotechnology . 2019,第4期

机译：使用茎溴水解的鸡汤中的不同蘑菇蛋白质水解产物的生产
2. Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis [J] . Ang San-San, Ismail-Fitry Mohammad Rashedi Food Technology and Biotechnology . 2019,第4期

机译：用茎溴水解生产不同蘑菇蛋白水解产物作为鸡汤中的潜在调味剂
3. Chicken feather valorization by thermal alkaline pretreatment followed by enzymatic hydrolysis for protein-rich hydrolysate production [J] . Cheong Chooi Wei, Lee Yen Sze, Ahmad Siti Aglima, Waste Management . 2018,第SEPa期

机译：通过热碱预处理对鸡羽毛进行增值，然后酶促水解以生产富含蛋白质的水解物
4. Antibacterial activity of hydrolysate protein from Etawa goat milk hydrolysed by crude extract bromelain [C] . Fuji Lestari, Suyata Joint Conference on Chemistry . 2019

机译：用粗提取物溴水解的Etawa山羊牛奶水解蛋白的抗菌活性
5. Invasive silver carp (Hypophthalmichthys molitrix) protein hydrolysates- A potential source of natural antioxidant. [D] . Malaypally, Sravanthi Priya. 2013

机译：入侵silver鱼蛋白水解物-天然抗氧化剂的潜在来源。
6. Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis [O] . San-San Ang, Mohammad Rashedi Ismail–Fitry 2019

机译：干菠萝蛋白酶水解在鸡汤中生产不同的蘑菇蛋白水解物作为潜在的风味
7. The structure and mechanism of stem bromelain. Evaluation of the homogeneity of purified stem bromelain, determination of the molecular weight and kinetic analysis of the bromelain-catalysed hydrolysis of N-benzyloxycarbonyl-l-phenylalanyl-l-serine methyl ester [O] . Wharton, Christopher W. 1974

机译：茎菠萝蛋白酶的结构和机理。纯化茎菠萝蛋白酶的均质性评估，分子量测定和菠萝蛋白酶催化的N-苄氧基羰基-1-苯丙氨酰基-1-丝氨酸甲酯水解反应的动力学分析

Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis

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