Czech J. Food Sci., 20 (2002)
Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin
Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates
Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity
Životní jubileum prof. Ing. Jiřího Davídka, DrSc.
Czech J. Food Sci., 20 (2002): 39-40download PDF