Hydrolysis of pumpkin oil cake protein isolate and free radical scavenging activity of hydrolysates: Influence of temperature, enzyme/substrate ratio and time-Reference-Cited by-同舟云学术

Hydrolysis of pumpkin oil cake protein isolate and free radical scavenging activity of hydrolysates: Influence of temperature, enzyme/substrate ratio and time

Published:2010-06 Issue:2-3 Volume:88 Page:277-282
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Vaštag Žužana,Popović Ljiljana,Popović Senka,Krimer Vera,Peričin Draginja

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

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