Amino Acids and Peptides in the Protein-Free Fraction of Milk before and after Incubation with Streptococcus Lactis
作者： W.C. Van Der Zant , F.E. Nelson
DOI: 10.3168/JDS.S0022-0302(54)91328-4
关键词: Amino acid 、 Paper chromatography 、 Chromatography 、 Biology 、 Incubation 、 Fraction (chemistry) 、 Streptococcus lactis 、 Protein free 、 Biochemistry 、 Food science 、 Animal Science and Zoology 、 Genetics
摘要: Summary The protein-free fraction of skimmilk incubated with S. lactis for 0, 24, and 96 hours was investigated the presence amino acids peptides by paper chromatography. Evidence presented in three at 0hour, five after 24 hours, six incubation.
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sci-hub.se 参考文章(4)
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