Effect of ultrasound assisted heating on structure and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 07 Vol. 109

Effect of ultrasound assisted heating on structure and antioxidant activity of whey protein peptide grafted with galactose

Liu, Lu, Li, Xiaodong, Du, Lingling, Zhang, Xiuxiu, Yang, Wanshuang, Zhang, Hongda
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Volume:
109
Journal:
LWT
DOI:
10.1016/j.lwt.2019.04.015
Date:
July, 2019
File:
PDF, 478 KB
2019
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