Effects of fermentation conditions on the potential anti‐hypertensive peptides released from yogurt fermented by Lactobacillus helveticus and Flavourzyme®
Immobilized Flavourzyme on Chitosan Beads for Seasoning Sauce Production: Covalent Binding vs Entrapment
Preliminary evaluation of Flavourzyme, Savinase and Alcalase concentrations in the hydrolysis of soybean meal proteins
Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility
Synergistic Effects of Combined Flavourzyme and Floating Electrode–Dielectric Barrier Discharge Plasma on Reduction of Escherichia coli Biofilms in Squid (Todarodes pacificus)
