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Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats
Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected from them, flavouring egg white to meet taste re...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6732637/ https://www.ncbi.nlm.nih.gov/pubmed/31534442 http://dx.doi.org/10.1155/2019/5475302 |