Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions
Yu Cheng, Youling L. Xiong, Jie ChenVolume:
120
Year:
2010
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2009.09.077
File:
PDF, 491 KB
english, 2010