Comparison of the trinitrobenzenesulphonic acid (TNBS), ortho-phthaldialdehyde (OPA) and pH stat methods for measuring the degree of whey protein hydrolysis

Richard Fitzgerald

Comparison of the trinitrobenzenesulphonic acid (TNBS), ortho-phthaldialdehyde (OPA) and pH stat methods for measuring the degree of whey protein hydrolysis

Department of Biological Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English (Ireland)
Pages (from-to)	147-
Journal	Irish Journal Of Agriculture And Food Research
Publication status	Published - 2002

Cite this

@article{ad36d2e513a048808183eafa0e750e8d,

title = "Comparison of the trinitrobenzenesulphonic acid (TNBS), ortho-phthaldialdehyde (OPA) and pH stat methods for measuring the degree of whey protein hydrolysis",

author = "Richard Fitzgerald",

year = "2002",

language = "English (Ireland)",

pages = "147--",

journal = "Irish Journal Of Agriculture And Food Research",

}