Optimized preparation of ACE-inhibitory and antioxidative whey protein hydrolysate using response surface method
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-012-0081-6.pdf
Reference33 articles.
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4. Fitzsimon SM, Mulvihill DM, Morris ER (2007) Denaturation and aggregation process in thermal gelation. Food Hydrocolloid 21:638–644
5. Fluegel SM, Shultz TD, Powers JR, Clerk S, Barbosa-Leiker C, Wright BR, Freson TS, Fluegel HL, Minch JD, Schwarzkopf LK, Miller AJ (2010) Whey beverages decrease blood pressure in prehypertensive and hypertensive young men and women. Int Dairy J 20:753–760
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