Carboxypeptidase inhibition by alkali-treated food proteins
- 1 March 1985
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 33 (2) , 208-213
- https://doi.org/10.1021/jf00062a012
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Factors Governing Lysinoalanine Formation in Soy ProteinsJournal of Food Science, 1984
- Effect of pH and Heat on the Binding of Iron, Calcium, Magnesium, and Zinc and the Loss of Phytic Acid in Soy FlourJournal of Food Science, 1983
- Amino acid racemization in heated and alkali-treated proteinsJournal of Agricultural and Food Chemistry, 1983
- HPLC Analysis of Phytic Acid in Selected Foods and Biological SamplesJournal of Food Science, 1982
- PORCINE PANCREATIC CARBOXYPEPTIDASE A SYSTEM .1. 3 FORMS OF ACTIVE ENZYME1963