Treffer 1 - 3 von 3 für Suche 'Chay Pak Ting, Bertrand P', Suchdauer: 0,30s Treffer weiter einschränken
  1. 1
    Comparative composition and antioxidant activity of Peptide fractions obtained by ultrafiltration of egg yolk protein enzymatic hydrolysates

    Comparative composition and antioxidant activity of Peptide fractions obtained by ultrafiltration of egg yolk protein enzymatic hydrolysates von Chay Pak Ting, Bertrand P, Mine, Yoshinori, Juneja, Lekh R, Okubo, Tsutomu, Gauthier, Sylvie F, Pouliot, Yves

    Veröffentlicht in Membranes (Basel)

    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  2. 2
    Isolation and Characterization of an Aggregating Peptide from a Tryptic Hydrolysate of Whey Proteins

    Isolation and Characterization of an Aggregating Peptide from a Tryptic Hydrolysate of Whey Proteins von Pouliot, Yves, Guy, Marie-Michèle, Tremblay, Mélanie, Gaonac’h, Anne-Cécile, Chay Pak Ting, Bertrand P, Gauthier, Sylvie F, Voyer, Normand


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:
  3. 3
    On the use of ultrafiltration for the concentration and desalting of phosvitin from egg yolk protein concentrate

    On the use of ultrafiltration for the concentration and desalting of phosvitin from egg yolk protein concentrate von Chay Pak Ting, Bertrand P, Pouliot, Yves, Juneja, Lekh R, Okubo, Tutomu, Gauthier, Sylvie F, Mine, Yoshinori


    Volltext
    Artikel

    Zu den Favoriten
    Gespeichert in:

Suchwerkzeuge: