Abstract
International Journal of Food Science & TechnologyVolume 34, Issue 1 p. 95-99 Total hydrolysis of food proteins by the combined use of soluble and immobilized protease Hong Bai, Hong Bai Department of Nutrition and Food Biochemistry, Branch Campus of Peking University, Beijing 100080, ChinaSearch for more papers by this authorShi-Jun Ge, Shi-Jun Ge Department of Biochemistry & Molecular Biology, College of Life Science, Peking University, Beijing 100871, ChinaSearch for more papers by this authorLong-Xiang Zhang, Long-Xiang Zhang Department of Biochemistry & Molecular Biology, College of Life Science, Peking University, Beijing 100871, ChinaSearch for more papers by this author Hong Bai, Hong Bai Department of Nutrition and Food Biochemistry, Branch Campus of Peking University, Beijing 100080, ChinaSearch for more papers by this authorShi-Jun Ge, Shi-Jun Ge Department of Biochemistry & Molecular Biology, College of Life Science, Peking University, Beijing 100871, ChinaSearch for more papers by this authorLong-Xiang Zhang, Long-Xiang Zhang Department of Biochemistry & Molecular Biology, College of Life Science, Peking University, Beijing 100871, ChinaSearch for more papers by this author First published: 25 December 2001 https://doi.org/10.1046/j.1365-2621.1999.00233.xCitations: 5 *Correspondent: 184-B Cedar Lane, Highland Park, NJ 08904, USA. Fax: +732–247–7924; e-mail: jinge120@aol.com Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume34, Issue1February 1999Pages 95-99 RelatedInformation
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
