Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis-Reference-Cited by-同舟云学术

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

Published:2010-01 Issue:2 Volume:118 Page:403-410
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Qian,Kong Baohua,Xiong Youling L.,Xia Xiufang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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