Effects of ultrasound and ohmic heating pretreatments on hydrolysis, antioxidant and antibacterial activities of whey protein concentrate and its fractions
Author:
Funder
Urmia University
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
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3. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012
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