Iron binding capacity of dephytinised soy protein isolate hydrolysate as influenced by the degree of hydrolysis and enzyme type
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0586-7.pdf
Reference48 articles.
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3. Carroll KK (1991) Review of clinical studies on cholesterol lowing response to soy protein. Am J Diet Assoc 91:820–827
4. Chen HM, Muramoto K, Yamaguchi F, Fujimoto NK (1998) Antioxidative properties of histidine-containing peptides designed from peptide fragment found in digests of a soybean protein. J Agric Food Chem 46:49–53
5. Decker EA, Welch B (1990) Role of ferritin as a lipid oxidation catalyst in muscle food. J Agric Food Chem 38:674–677
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