Effect of peptide-phenolic interaction on the antioxidant...

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International Journal of Food Science & Technology 2017 / 10

Effect of peptide-phenolic interaction on the antioxidant capacity of walnut protein hydrolysates

Su, Shiwei, Wan, Yangling, Guo, Shuntang, Zhang, Chao, Zhang, Ting, Liang, Ming
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13610
Date:
October, 2017
File:
PDF, 529 KB
english, 2017
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