Targeted inactivation of soybean proteinase inhibitors using zinc.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129049
Abstract: In this study the potential targeted use of zinc to inactivate proteinase inhibitors (PI) has been investigated as an alternative to the widely applied heat treatment used industrially for inactivation of PI. Zinc was utilized… read more here.
Keywords: reduction; targeted inactivation; zinc; proteinase inhibitors ... See more keywords