Inert and Oxidative Subcritical Water Hydrolysis of Insoluble Egg Yolk Granular Protein, Functional Properties, and Comparison to Enzymatic Hydrolysis

Published 2014 View Full Article

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Title
Inert and Oxidative Subcritical Water Hydrolysis of Insoluble Egg Yolk Granular Protein, Functional Properties, and Comparison to Enzymatic Hydrolysis
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 32, Pages 8179-8186
Publisher
American Chemical Society (ACS)
Online
2014-07-18
DOI
10.1021/jf405575c

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