Article ID Journal Published Year Pages File Type
6404836 LWT - Food Science and Technology 2013 8 Pages PDF
Abstract
► Brewer by-product was hydrolysed in this study. ► We study the functional properties of protein hydrolysates. ► Improved functional properties were found. ► The hydrolysates could be utilized as potent natural antimicrobial.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically
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