Effect of Microbial Enzymes on the Changes in the Composition and Microstructure of Hydrolysates from Poultry By-Products
Poultry by-products are promising for the production of protein hydrolysates by enzymatic hydrolysis. The aim of the study is to research the effect of bacterial concentrates on the changes in the amino acid composition and microstructure of poultry by-products during fermentation. Hydrolysis of the...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-09-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/3/190 |