Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite
By: J. Csapó, Cs. Albert and D. Kiss
Authors
J. Csapó
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science, Miercurea Ciuc
Cs. Albert
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science, Miercurea Ciuc
D. Kiss
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen
DOI: https://doi.org/10.2478/ausal-2018-0007 | Journal eISSN: 2066-7744
Language: English
Page range: 110 - 127
Published on: Dec 24, 2018
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
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© 2018 J. Csapó, Cs. Albert, D. Kiss, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.