Ads
-
Related paper
- THE INFLUENCE OF HEPARINE ON ANTINOCICEPTIVE PROPERTIES OF SOME REGULATORY PEPTIDES AT SEGMENTAL LEVEL
- ANALYSIS OF SEGMENTAL AND COMBINATION OF VANE & SEGMENTAL BAFFLE IN SHELL AND TUBE HEAT EXCHANGER
- Hydrolysate of ovalbumin: production and evaluation of the functional properties of peptides
- Optimized Protamex Digested Oat Bran Proteins: Antioxidant Properties and Identification of New Peptides
- Chitosan complexes with amino acids and whey peptides: Sensory and antioxidant properties
- Structure and properties of antimicrobial peptides produced by antagonist microorganisms isolated from Siberian natural objects
- AN INFLUENCE OF SPONTANEOUS MICROFLORA OF FERMENTED HORSEMEAT PRODUCTS ON THE FORMATION OF BIOLOGICALLY ACTIVE PEPTIDES
- METHODOLOGICAL ASPECTS OF IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING THE CORRECTIVE PROPERTIES OF INNOVATIVE MEAT PRODUCTS
- MODULATION OF CHOLINOLYTIC EFFECT OF SODIUM OXYBATE BY HEPARINE
- Biologically active peptides of meat and meat product proteins: a review. Part 2. Functionality of meat bioactive peptides
