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Home | Comparison of the trinitrobenzenesulphonic acid (TNBS), ortho-phthaldialdehyde (OPA) and pH stat methods for measuring the degree of whey protein hydrolysis
Comparison of the trinitrobenzenesulphonic acid (TNBS), ortho-phthaldialdehyde (OPA) and pH stat methods for measuring the degree of whey protein hydrolysis
Spellman, D; McEvoy, E; O'Cuinn, G; FitzGerald, RJ
(2002)
Comparison of the trinitrobenzenesulphonic acid (TNBS), ortho-phthaldialdehyde (OPA) and pH stat methods for measuring the degree of whey protein hydrolysis in Irish Journal Of Agriculture And Food Research