Zhao, Di <br/><br/>
Effect of Storage on Lactase-Treated β-Casein and β-Lactoglobulin with Respect to Bitter Peptide Formation and Subsequent in Vitro Digestibility.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Sep 2017 
 - 8409-8417 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/acs.jafc.7b02985  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biocatalysis<br/>Caseins--chemistry<br/>Digestion<br/>Humans<br/>Hydrolysis<br/>Lactase--chemistry<br/>Lactoglobulins--chemistry<br/>Models, Biological<br/>Peptides--chemistry<br/>Proteolysis