Inhibition of Oxidant-Induced Biochemical Changes of Pork Myofibrillar Protein by Hydrolyzed Potato Protein

Published 2008 View Full Article

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Title
Inhibition of Oxidant-Induced Biochemical Changes of Pork Myofibrillar Protein by Hydrolyzed Potato Protein
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 6, Pages C482-C487
Publisher
Wiley
Online
2008-06-05
DOI
10.1111/j.1750-3841.2008.00802.x

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