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Total Solids Content and Degree of Hydrolysis Influence Proteolytic Inactivation Kinetics Following Whey Protein Hydrolysate Manufacture
Conesa, C,FitzGerald, RJ
(2013)
Total Solids Content and Degree of Hydrolysis Influence Proteolytic Inactivation Kinetics Following Whey Protein Hydrolysate Manufacture in Journal Of Agricultural And Food Chemistry 10.1021/jf401837a