Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate

标题
Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 121, Issue 1, Pages 178-184
出版商
Elsevier BV
发表日期
2009-12-17
DOI
10.1016/j.foodchem.2009.12.027

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