Milk Protein Hydrolysis by Actinidin—Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain

Surjit Kaur
, Todor Vasiljevic
, Thom Huppertz

Victoria University
FrieslandCampina
Wageningen University & Research

Research output: Contribution to journal › Article › peer-review

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Studies from Victoria University Reveal New Findings on Food Research (Milk Protein Hydrolysis by Actinidin-Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain)
Huppertz, T.
22/12/23
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