White Particulate Formation as a Result of Enzymatic Proteolysis of Protein Substrates in Brine-fermented Foods
- 1 May 1997
- journal article
- other
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 30 (3) , 241-245
- https://doi.org/10.1006/fstl.1996.0172
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Characterization of White Particulates in Brine of Indigenous Fermented FoodsJournal of Food Protection, 1993
- A New Sediment Precipitated in Fermented SauceJOURNAL OF THE BREWING SOCIETY OF JAPAN, 1991
- Chromogenic groupings in the Lowry protein determinationBiochemical Journal, 1960
- ON TYROSINE AND TRYPTOPHANE DETERMINATIONS IN PROTEINSJournal of Biological Chemistry, 1927