Egg white hydrolysate inhibits oxidation in mayonnaise and...

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Bioscience Biotechnology and Biochemistry 2017 / 02

Egg white hydrolysate inhibits oxidation in mayonnaise and a model system

Kobayashi, Hideaki, Sasahara, Ryou, Yoda, Shoichi, Kotake-Nara, Eiichi
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Language:
english
Journal:
Bioscience, Biotechnology, and Biochemistry
DOI:
10.1080/09168451.2017.1290519
Date:
February, 2017
File:
PDF, 661 KB
english, 2017
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