Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production
出版年份 2014 全文链接
标题
Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production
作者
关键词
Ultrasound pretreatment, Proteases, Egg white hydrolysates, Antioxidant activity, Functional properties
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 239, Issue 6, Pages 979-993
出版商
Springer Nature
发表日期
2014-07-30
DOI
10.1007/s00217-014-2295-8
参考文献
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