Extraction, purification and characterisation of a milk-clotting protease from 'kesinai' (Streblus asper Lour.) leaves
Extracts from ‘kesinai’ (Streblus asper) leaves were investigated as a potential source of enzymes that can serve as an alternative to calf rennet in cheese making. Different types of extraction buffers were investigated namely sodium acetate buffer (pH 4.2-5.0), phosphate buffer (pH 6.0-7.0) and Tr...
Đã lưu trong:
| Những tác giả chính: | , , , |
|---|---|
| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2019
|
| Truy cập trực tuyến: | http://psasir.upm.edu.my/id/eprint/70672/1/21%20-%20IFRJ161395.R2-Final.pdf |
| Các nhãn: |
Thêm thẻ
Không có thẻ, Là người đầu tiên thẻ bản ghi này!
|