Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk

While enzymatic hydrolysis is an effective method for lowering the antigenicity of cow milk (CM), research regarding the antigenicity and nutritional traits of CM hydrolysate is limited. Here, we evaluated the protein content, amino acid composition, sensory traits, color, flow behavior, and antigen...

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Detalles Bibliográficos
Autores principales: Liang, Xiaona, Qian, Guanlin, Sun, Jing, Yang, Mei, Shi, Xinyang, Yang, Hui, Wu, Junrui, Wang, Zongzhou, Zheng, Yan, Yue, Xiqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8452708/
https://www.ncbi.nlm.nih.gov/pubmed/34545177
http://dx.doi.org/10.1038/s41598-021-98136-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8452708/
https://www.ncbi.nlm.nih.gov/pubmed/34545177
http://dx.doi.org/10.1038/s41598-021-98136-z

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