Author:
Coscueta Ezequiel R.,Amorim Maria M.,Voss Glenise B.,Nerli Bibiana B.,Picó Guillermo A.,Pintado Manuela E.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference42 articles.
1. Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes;Adler-Nissen;Journal of Chemical Technology and Biotechnology,1984
2. Protein quality, antigenicity, and antioxidant activity of soy-based foodstuffs;Amigo-Benavent;Journal of Agricultural and Food Chemistry,2008
3. Soy protein modification – A review;Barać;APTEFF,2004
4. Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology;Contreras;LWT – Food Science and Technology,2011
5. Antioxidant, antihypertensive and antimicrobial properties of ovine milk caseinate hydrolyzed with a microbial protease;Corrêa;Journal of the Science of Food and Agriculture,2011
Cited by
70 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献