The Effect of Different pH Conditions on Peptides' Separation from the Skipjack Dark Meat Hydrolysate Using Ceramic Ultrafiltration.

导出 LinkOut

翻译打印收藏纠错

第一作者： Supitchaya,Pinrattananon

第一单位： School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.

作者： Supitchaya,Pinrattananon ^[1] ; Franck,Courtes ^[2] ; Nattawan,Chorhirankul ^[3] ; Panwajee,Payongsri ^[1] ; Thunyarat,Pongtharangkul ^[4] ; Anja E M,Janssen ^[4] ; Nuttawee,Niamsiri ^[3]

作者单位： School of Bioinnovation and Bio-Based Product Intelligence, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand. ^[1] Global Innovation Center (GIC), Thai Union Group PCL., S.M. Tower, Phaholyothin Road, Phayathai Sub-District, Phayathai, Bangkok 10400, Thailand. ^[2] Food Process Engineering Group, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands. ^[3] Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand. ^[4]

关键词 pH peptide transmission skipjack tuna transmembrane pressure ultrafiltration

DOI 10.3390/foods12183367

PMID 37761076

发布时间 2023-10-03

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Foods (Basel, Switzerland)

2023年12卷18期

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

The Effect of Different pH Conditions on Peptides' Separation from the Skipjack Dark Meat Hydrolysate Using Ceramic Ultrafiltration.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

The Effect of Different pH Conditions on Peptides' Separation from the Skipjack Dark Meat Hydrolysate Using Ceramic Ultrafiltration.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

检索历史清除