Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production
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Title
Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production
Authors
Keywords
Ultrasound pretreatment, Proteases, Egg white hydrolysates, Antioxidant activity, Functional properties
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 239, Issue 6, Pages 979-993
Publisher
Springer Nature
Online
2014-07-30
DOI
10.1007/s00217-014-2295-8
References
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