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Keyword [proteases]
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1. Fitness Cold Protease And The Molecular Basis Of Adaptation In Temperature Protease Temperature And Its High-value Processing Of Marine Biological Protein Resources
2. Effect Of Heat-stable Proteases From Raw Milk On The Quality Of UHT Milk
3. Extraction And Application Of Zingibain
4. Inactivation Of Allergic Proteins In Soybean By Exogenous Proteases
5. Study Of Proteases From Digestive Tract Of Sea Cucumber (Stichopus Japonicus)
6. Preparation And Function Evaluation Of Enzymatic Hydrolysates Of Marine Proteins Enriched Oligopeptides
7. Study On Preration Of Small Collagen Peptides By Bio-Enzymatic Hydrolysis And The Small Peptides Of Separation
8. The Study Of Transglutaminase Applied On Wool Bio-Modification
9. Study On Ham Flavoring Base By Modulation Exogenous Enzymes Activity
10. Studies On Anchovy Endogenous Proteases And Biochemical Characterizations During The Production Of Fish Sauce Made From Low-valued Fish
11. Effect Of Three Natural Preservatives In Chilled Mutton Preservation And Their Influence On The Endogenous Proteases And The Quality Of Mutton During The Shelf Life
12. Research On Processing Technology And Application Of Instant Adzuki Bean By Enzyme
13. Effects Of Addition Of Different Proteases During The Curing Process On The Quality Of Pork Paste And Pork Jerky
14. Study On Conditions Optimization Of Producing Proteases By Micrococcus And Fermentation Technology Of Fermented Bean Curd In The Bottle
15. Hydrolysis And Coupled Plastein Reaction On The Antioxidant Properties Of Soybean Protein Hydrolysates
16. Preparation And Antioxidative Activities Of Wheat Germ Peptides Of Helongjiang
17. Study On Properties And Application Of Proteases In Ethanol Solution
18. Research On Enzymatic Preparation And Properties Of Rapeseed Peptides
19. Studies On Changing Trends Of Amylases And The Effects Of Amylases And Proteases Activity On Saccharifying Products In The Process Of Beer Production
20. Novel Analytical Methods For Proteases Detection Based On Fluorescent Nanomaterials
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