Antioxidant Mechanisms of Enzymatic Hydrolysates of β-Lactoglobulin in Food Lipid Dispersions
Author:
Affiliation:
1. Departments of Food Science and Chemistry, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf062178w
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