Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

Jens Adler-Nissen

doi:10.1021/jf60226a042

journal article Nov 01, 1979

Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

Jens Adler-Nissen

Journal of Agricultural and Food Chemistry Vol. 27 No. 6 pp. 1256-1262 · American Chemical Society (ACS)

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Published: Nov 01, 1979
Vol/Issue: 27(6)
Pages: 1256-1262

Authors

J

Jens Adler-Nissen

Cite This Article

Jens Adler-Nissen (1979). Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. Journal of Agricultural and Food Chemistry, 27(6), 1256-1262. https://doi.org/10.1021/jf60226a042

Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

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