Protein recovery and quality of alfalfa extracts obtained by acid precipitation and fermentation
Signe Hjerrild Nissen, Mette Lübeck, Anders Hauer Møller, Trine Kastrup Dalsgaard
Topics & Concepts
FermentationFood scienceChemistryIngredientLactobacillus salivariusCitric acidProtein precipitationPrecipitationIsoelectric pointFermentation in food processingLactic acidBiochemistryExtraction (chemistry)EnzymeBiologyLactobacillusBacteriaChromatographyGeneticsMeteorologyPhysicsProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsBiochemical effects in animals