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2004•Food ChemistryRequires access

Effects of high pressure and microwave on pronase and α-chymotrypsin hydrolysis of β-lactoglobulin

F. Javier Izquierdo, Inteaz Alli, Ricardo Gómez, Hosahalli S. Ramaswamy, V.A. Yaylayan

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Key concepts: Pronase, Chymotrypsin, Chemistry, Chromatography, Hydrolysis, Digestion (alchemy), Hydrostatic pressure, Detection limit

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Effects of high pressure and microwave on pronase and α-chymotrypsin hydrolysis of β-lactoglobulin — Research Paper | ScholarLens