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A process for decreasing the phenylalanine content of protein hydrolysates and meat-aroma concentrates prepared therefrom
A process for decreasing the phenylalanine content of protein hydrolysates and meat-aroma concentrates prepared therefrom
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机译:降低蛋白质水解产物和由其制备的肉香精的苯丙氨酸含量的方法
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摘要
Protein hydrolysates or meat- aroma concentrates are subjected to chromatography on a chromatographical column filled with a beta -cyclodextrin polymer to reduce their phenylalanine content.
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