Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

Published 2009 View Full Article

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Title
Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 118, Issue 2, Pages 403-410
Publisher
Elsevier BV
Online
2009-05-14
DOI
10.1016/j.foodchem.2009.05.013

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