Use of food-grade enzymes to obtain milk proteins hydrolysates with hypoallergenic properties
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2045-7022
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Use of food-grade enzymes to obtain milk proteins hydrolysates with hypoallergenic properties ; volume:3 ; number:3 ; day:25 ; month:7 ; year:2013 ; pages:1 ; date:7.2013
Clinical and translational allergy ; 3, Heft 3 (25.7.2013), 1, 7.2013
- Creator
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Herranz, I.
Molina, E.
López Expósito, I.
- Contributor
-
SpringerLink (Online service)
- DOI
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10.1186/2045-7022-3-S3-P8
- URN
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urn:nbn:de:101:1-2021082121435816429153
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:46 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Herranz, I.
- Molina, E.
- López Expósito, I.
- SpringerLink (Online service)
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Effect of choline chloride supplementation on milk production and milk composition of Etawah grade goats
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Biological activity of peptides purified from fish skin hydrolysates
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Understanding the complexity of hydrolysates
Screening and isolation of milk-clotting enzymes from seaweed
A catalytic membrane approach as a way to obtain sweet and unsweet lactose-free milk
Food-grade Lactobacilli expression systems for recombinant enzymes
Food-grade Lactobacilli expression systems for recombinant enzymes
Microbial utilization and bioconversion of lignocellulosic hydrolysates
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Biological activity of peptides purified from fish skin hydrolysates