Comparisons of Processing Stability and Antioxidant Activity of the Silkworm Pupae Protein Hydrolysates by Spray-dry and Freeze-dry
Shi, Chuanchao, Lin, Zehua, Xiao, Xiaochun, Zhai, Xufeng, Ma, Chung Wah, Ren, JiaoyanLanguage:
english
Journal:
International Journal of Food Engineering
DOI:
10.1515/ijfe-2016-0238
Date:
December, 2017
File:
PDF, 2.52 MB
english, 2017