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Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate
Venkatachalam, Karthikeyan, Nagarajan, MuralidharanLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03645-5
Date:
May, 2019
File:
PDF, 1.69 MB
english, 2019