Combined effects of high-pressure and enzymatic treatments on the hydrolysis of chickpea protein isolates and antioxidant activity of the hydrolysates

Published 2012 View Full Article

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Title
Combined effects of high-pressure and enzymatic treatments on the hydrolysis of chickpea protein isolates and antioxidant activity of the hydrolysates
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 135, Issue 3, Pages 904-912
Publisher
Elsevier BV
Online
2012-06-02
DOI
10.1016/j.foodchem.2012.05.097

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