Influence of degree of hydrolysis on functional properties,...

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

S.N. Jamdar, V. Rajalakshmi, M.D. Pednekar, F. Juan, V. Yardi, Arun Sharma
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Volume:
121
Year:
2010
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2009.12.027
File:
PDF, 361 KB
english, 2010
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