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Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins / Uticaj sonikacije i pretretmana visokim pritiskom na enzimsku hidrolizu proteina belanceta
(Faculty of Technology, Novi Sad, 2012)
The objectives of this study were to examine the effect of sonication and high-pressure carbon dioxide processing on proteolytic hydrolysis of egg white proteins and antioxidant activity of the obtained hydrolysates. It ...