Effects of high hydrostatic pressure, ultraviolet light-C,...

Food Chemistry 2017 / 04 Vol. 221

Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein

Hu, Guanlan, Zheng, Yuanrong, Liu, Zhenmin, Xiao, Yang, Deng, Yun, Zhao, Yanyun
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Volume:
221
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.10.088
Date:
April, 2017
File:
PDF, 1.17 MB
english, 2017
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