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

标题
Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 118, Issue 2, Pages 403-410
出版商
Elsevier BV
发表日期
2009-05-14
DOI
10.1016/j.foodchem.2009.05.013

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