Preparation and antioxidative stability of the potato protease inhibitors (PPIs) from potato starch waste-water

Published 2020 View Full Article

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Title
Preparation and antioxidative stability of the potato protease inhibitors (PPIs) from potato starch waste-water
Authors
Keywords
Potato protease inhibitors (PPIs), Antioxidant activity, Processing conditions, Stability
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 109963
Publisher
Elsevier BV
Online
2020-07-29
DOI
10.1016/j.lwt.2020.109963

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