King Oyster, Eryngii · 2020 · Journal Article
High relevanceHydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (αs1‐, β‐ and k‐casein) after enzymatic hydrolysis with pepsin and enzymatic extract from Pleurotus eryngii
Pleurotus eryngii
Gut & microbiome
Metadata-grounded summary
Article summary
Metadata-grounded summary: This journal article indexes research on Pleurotus eryngii in International journal of food science & technology in 2020. MycoData maps the paper to gut & microbiome based on its title, species context, article metadata, and study classification.
Citation
Perna A, Simonetti A, Acquaviva V, Rossano R, Grassi G, Gambacorta E (2020). Hydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (αs1‐, β‐ and k‐casein) after enzymatic hydrolysis with pepsin and enzymatic extract from Pleurotus eryngii. International journal of food science & technology https://doi.org/10.1111/ijfs.14448
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