Ultrasonic pretreatment improved the antioxidant potential...

  • Main
  • 2020 / 02
  • Ultrasonic pretreatment improved the antioxidant potential...

Ultrasonic pretreatment improved the antioxidant potential of enzymatic protein hydrolysates from highland barley brewer's spent grain (BSG)

Ikram, Sana, Zhang, Huijuan, Ahmed, Muhammad Saad, Wang, Jing
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.15063
Date:
February, 2020
File:
PDF, 3.61 MB
2020
Conversion to is in progress
Conversion to is failed