Physical and chemical modification of SPI as a potential means to enhance small peptide contents and antioxidant activity found in hydrolysates

Published 2010 View Full Article

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Title
Physical and chemical modification of SPI as a potential means to enhance small peptide contents and antioxidant activity found in hydrolysates
Authors
Keywords
-
Journal
Innovative Food Science & Emerging Technologies
Volume 11, Issue 4, Pages 677-683
Publisher
Elsevier BV
Online
2010-08-27
DOI
10.1016/j.ifset.2010.08.004

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