Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field

出版年份 2013 全文链接

标题

作者

关键词

出版物

Volume 139, Issue 1-4, Pages 300-306

出版商

Elsevier BV

发表日期

2013-01-30

DOI

10.1016/j.foodchem.2013.01.048

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