Biologically Active Dairy Protein Hydrolysates and Their Cyclodextrin Inclusion Complexes: Biotechnological Aspects of Production
Enzymatic hydrolysis of dairy proteins increases their nutritional and biological value while reducing their allergenic potential. The subsequent complexation of peptides with cyclodextrins (CDs) reduces the bitterness of the hydrolyzed proteins. The research objective was to obtain hydrolysates of...
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| 主要な著者: | , , , |
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| フォーマット: | Статья |
| 言語: | Russian |
| 出版事項: |
Kemerovo State University
2025
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| 主題: | |
| オンライン･アクセス: | https://dspace.ncfu.ru/handle/123456789/29832 |
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