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Comparative assessment of peptide concentration in milk protein hydrolysates and fractions
Jeanette Otte
, M. Abdel-Hamid, A. Osman
Food Chemistry
5
Citations (Scopus)
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Agriculture & Biology
acids
18%
bovine serum albumin
17%
camels
18%
comparative study
13%
dyes
13%
enzymes
7%
goats
13%
hydrolysates
33%
Kjeldahl method
98%
methodology
13%
milk
11%
milk proteins
67%
peptides
45%
protein hydrolysates
78%
proteins
11%
sampling
11%
whey
35%
whey protein
18%
Medicine & Life Sciences
bicinchoninic acid
33%
Bovine Serum Albumin
10%
Camelus
13%
Coloring Agents
7%
Enzymes
5%
Goats
10%
Milk
9%
Milk Proteins
89%
o-Phthalaldehyde
32%
Peptides
42%
Protein Hydrolysates
100%
Proteins
7%
Whey
27%
Whey Proteins
13%